I was at the St. Lawrence market this past weekend and couldn't resist the huge, creamy white sea scallops on display. I decided to lightly dust them with dried porcini mushroom powder, sear them, and serve them with just a little fresh tomato relish. They were cooked perfectly, and delicious! You wouldn't think that porcini and scallops would be a good mix, but the porcini actually seems to bring out the sweetness of the scallops. I chose thyme as my fresh herb of choice for the tomato relish to compliment the porcini flavor.

Serves 4
By Deborah Mele


12 Large Sea Scallops

2 Tablespoons Dried Porcini Powder (See Note Below)

4 Tablespoons Unsalted Butter

Salt & Pepper To Taste


For The Relish:

6 Ripe, Plum Tomatoes

1 Clove Garlic, Peeled And Minced

1 Tablespoons Olive Oil

Salt & Pepper

½ Teaspoon Chopped, Fresh Thyme


Cut the tomatoes in half, cutting away the core end. Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.

Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown. Add the scallops, and cook on medium high heat for about 3 minutes on each side. The scallops should have a light, crisp outer crust, but remain tender inside. Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.

Note: If you cannot find dried porcini powder, then simply grind your own by placing dried porcini mushrooms in a blender or food processor and pulsing until finely ground.


Buon Appetito!
Deborah Mele 2003 

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