Baked Scallops with Porcini Mushrooms and White Truffle
- 1 1/2 ounces white alba truffle (40 g)
- 20 scallops
- raw porcini mushroom shavings
- 1 3/4 ounces salted butter (50 g)
- 1/2 cup porcini mushroom juice (12 cl)
- fleur de sel
Porcini Mushroom Jam
- 2 pounds porcini mushrooms (1 kg)
- 1 white onion
- 1 3/4 ounces beef marrow, diced (50 g)
- 1 3/4 ounces Jabugo ham (50 g)
- 5 unpeeled garlic cloves
- 1 cup dry white wine (20 cl)
- 2 cups veal stock (50 cl)
Step 1: Scallops
Open the scallop shells, carefully remove the outer gray frills, the coral if there is any, and the rubbery muscle attached to the meat. Rinse the scallops well under cold running water, working carefully so that they do not detach from the shell. Pat dry with paper towels, and place flat on a sheet pan covered with a bed of coarse sea salt.
Place a dab of butter on each shell, and bake at 430°F (220°C) for 4 minutes.
Clean the outer gray frills under running water to eliminate any impurities, then drain in a colander for 1 hour and pat dry with a dishcloth.
Step 2: Porcini Mushroom Jam
Separate the porcini mushroom caps, and reserve the stems to make a juice for a different recipe. Coarsely chop the caps.
Sweat the minced white onion, the marrow, the Jabugo ham, the garlic cloves, and the chopped mushroom caps in a cast-iron pot. Deglaze with white wine, and reduce by half, then add the veal stock. Cover and bake for 2 hours at 355°F (180°C), stirring periodically so that the jam does not stick to the bottom of the pot.
Once cooked, remove and discard the pieces of ham and the garlic cloves, then mince the mushrooms with a knife until very fine. Season with fleur de sel and freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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