I was at the fish 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.
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.
Deborah Mele 2011
- 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, then 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.
Nutrition Information:Yield: 4 Serving Size: 3 scallops
Amount Per Serving: Calories: 193 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 47mg Sodium: 414mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 9g