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Serves Six
- from Cooking with David Burke
¾ lb white mushrooms, thinly sliced
2 cups Dark Chicken Stock
6 tbsp butter
1 shallot, minced
18 morel mushrooms
½ cup toasted pistachios nuts
½ cup chopped chives
coarse salt/fresh pepper to taste
¼ cup olive oil
12 large sea scallops
Prepare a mushroom stock by combining white mushrooms and
Darck Chicken Stock. Cook until reduced to approximately
1 cup. Strain stock and discard solids.
Heat 2 tbsp
butter in a sauté pan. Add shallot and morel
mushrooms. Saute
for 2 minutes, stirring. Add mushroom stock and continue cooking, stirring,
for 3 minutes. You’re deglazing the pan with the mushroom stock.
Add
remaining butter, pistachios, and chopped chives. Season to taste and
cook for another minute, or until all ingredients are combined. Reserve.
Heat olive oil in a sauté pan, preferably with a
nonstick surface. Pat
scallops dry with paper towels and season with salt and
pepper. Saute scallops
quickly over high heat for about 30 seconds on each side. Scallops
will be medium-rare in the center. Cook an additional
15 seconds if you want them cooked through.
Using 6 medium-sized
serving plate. Spoon morel-pistachio sauce around
scallops.
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