Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 10 ounces (283 g) oyster mushrooms, torn
- 2 ounces (57 g) pancetta, diced
- ¼ cup (60 ml) shallots
- 1 garlic clove, minced
- Salt and pepper
- ½ cup (120 ml) white wine
- ¼ cup (60 ml) chicken stock
- ½ tablespoon (7.5 ml) thyme leaves
- 12 U10 scallops
- Vegetable oil, for searing
- Salt
Method:
For the Sauce Duxelles:
Pulse the mushrooms in a food processor until finely chopped. Set aside.
Add the pancetta to a skillet over medium heat and cook until the fat is rendered out and the pork has begun to crisp, 5-6 minutes.
Add the shallots and garlic and cook for 1 minute.
Scrape the minced mushrooms into the skillet and season with salt and pepper. Cook until all the water has leeched out of the mushrooms and evaporated, roughly 10 minutes. The pan should be almost dry.
Add the wine, increase the heat to medium-high, and bring the mixture to a simmer. Allow the mixture to simmer until nearly dry again, roughly 15 minutes.
Add the chicken stock, return the mixture to a simmer, and cook until the mixture is paste-like, 5-10 minutes, stirring often.
Add the thyme leaves, stir, and keep warm until needed.
For the Scallops:
Pat the scallops dry with paper towels.
Heat a film of oil until shimmering in a large cast-iron pan over medium-high heat.
Season the scallops with salt and add to the pan.
Sear the scallops for 1-2 minutes per side, then remove them from the pan.
Transfer the scallops to serving plates, allocating three per portion.
Spoon the warm Sauce Duxelles around and on the scallops and serve immediately.
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