Seared Scallops, Taber Corn & Forest Mushroom Hash, Whiskey Beurre Blanc

 

Prep Time: 20 minutes

Cooking Time :20 minutes

Feeds: 4 people

 

12 ea.             U15 scallops

4 tbsp.            clarified butter, or cooking oil

1 ea.                Fresh Taber corn

2 slices          bacon

½ lb.              fresh wild mushroom nix (Mona’s Mushrooms)

½ ea.              leek

1 tsp.              minced garlic

1 tsp.              fresh thyme

2 oz.               white wine

2 oz.               whiskey

½ cup                        raw butter, cubed, cold

1 tsp.              honey

TT                   S&P

 

• Chop the two slices of bacon on the biased
• Remove the stems from the mushrooms, rinse, and chop into bite sized pieces
• Remove the husk from the corn, cut in half, then stand flat and slice the corn kernels off the cob
• Cut away the greens of the leek, then slice lengthwise down the middle, rinse thoroughly, then cut on the biased
• Remove the abductor muscle from the scallops, pat dry to help ensure a nice sear
• Place a medium sauté pan on high heat
• Add one tbsp. of clarified butter or cooking oil into the pan, followed by the sliced bacon, sauté until cooked, but not crispy
• Then add the corn , garlic and leeks and sauté, 2 minutes
• Finally, add the mushrooms and sauté another 2 minutes
• Add the fresh thyme and season
• Preheat the oven to 300F
• Meanwhile, heat a small sauté pan to high heat
• Season the scallops with salt and pepper
• Place a tbsp. of cooking oil in the pan and then sear the scallops four at a time, allowing each side to brown lightly and caramelize, about 1-2 minutes per side
• Place the seared scallops in a heat proof pan and hold in the oven while you cook the rest of the scallops
• Once all of the scallops are seared, it’s time to make the butter sauce
• Deglaze the frying pan you cooked the scallops in with white wine over low heat and let it cook down to a light syrup
• Then deglaze the pan with the whiskey, being careful if using an open flame, as the alcohol can flame up
• Allow the whiskey to cook down to a light syup, about 25% of it’s original volume
• Now it’s time to add the cold raw butter, one cube at a time, on the heat, while whisking vigorously
• You are working to create an emulsion, so slowly add the butter while whisking to create a creamy butter sauce, if it looks greasy and thin, rather than creamy, you have likely split the sauce and need to start over
• Finish the butter sauce with a touch of honey to soften the sharpness of the whiskey and season
• To serve, place 3-4 tablespoons of the mushroom hash on each plate, top with 3 scallops and finish with a couple of generous spoons of the butter sauce

 

Who’s hungry?