Bill Milne
Rick Moonen
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Sea Scallop Anemone with Mushroom "Risotto," Abalone & Sunchokes

Rick Moonen, Rick Moonen's RM Seafood / March 2011

For 4 servings

Mushroom sauce:
• 1 cup grapeseed oil, plus 1 Tbsp. for pan
• 2/3 cup wild mushroom trimmings, cut into small dice
• 2 Tbsps. shallot, roughly chopped
• 1 sprig thyme
• 1/8 tsp. saffron
• 2 cups mushroom stock
• salt
• Sherry vinegar

  1. Heat 1 Tbsp. grapeseed oil in sauté pan set over medium-high heat; add mushrooms, shallot, thyme, and saffron; cook, stirring occasionally, until mushrooms are softened and begin to brown; remove from heat.

  2. Place mushroom mixture in a blender; puree on low speed, adding stock a little at a time until a smooth puree develops (you may not need all of stock); increase speed; gradually add remaining 1 cup oil; blend until emulsified; season; add vinegar; strain through fine chinois into clean saucepan; reserve (keep warm).

Mushroom "risotto":
• 1 Tbsp. grapeseed oil
• 2/3 cup lobster mushrooms, cut into brunoise
• 1/4 cup cippolini onion, cut into brunoise
• 3 1/2 tsps. garlic, cut into brunoise
• 3 1/2 Tbsps. mirin
• 4 cups shellfish stock
• salt
• black pepper, freshly ground
• fresh lemon juice
• fresh parsley, finely chopped

  1. Heat oil in a saucepan set over medium-low heat; add mushrooms, onion, and garlic; cook, stirring, until softened but not brown; increase heat to medium-high; deglaze pan with mirin; cook until pan is dry; add stock; reduce until pan is almost dry; stir in enough reserved mushroom sauce to create a creamy consistency (it should look like risotto), reserving some sauce for plating (keep warm); season; add juice and parsley; reserve (keep warm).

Brown butter–roasted sunchokes:
• 7 Tbsps. unsalted butter
• 2 to 3 sprigs thyme
• 4 sunchokes, peeled and cut into similar sizes
• salt
• black pepper, freshly ground

  1. Heat butter with thyme in a saucepan set over medium-high heat; cook until brown; remove from heat; strain through fine chinois into a bowl; discard solids; reserve butter.

  2. Place butter and sunchokes in vacuum-sealable plastic food bag; season; vac­uum seal; cook sous-vide, maintaining water temperature at 186°F, until tender (about 45 minutes); remove bag from water; reserve.

Assembly:
• grapeseed oil (for frying)
• 2 sunchokes, sliced very thinly lengthwise
• salt
• black pepper, freshly ground
• fresh lemon juice
• fines herbes
• 4 U-10 scallops
• Maldon sea salt
• lemon zest
• 1/4 lb. abalone, seared, basted with butter until hot, and quarter
• ededible marigold petals (for serving)

  1. Heat oil in deep fryer to 300°F.

  2. Add sunchoke slices; fry until brown and crisp; remove from heat with spider; place on paper towels to drain; season with salt; reserve in food dehydrator.

  3. Remove reserved brown butter sunchokes from bag; place in small sauté pan set over medium-high heat; cook until brown; season; add juice; sprinkle with fines herbes; remove from heat; place on serving platter; reserve (keep warm).

  4. Add scallops to same pan; cook until brown and crispy; remove from heat while still raw; place browned side up on cutting board; cut 4 to 5 parallel slices across top, cutting halfway into scallops; turn 90°; repeat with same number of cuts as you did before to create an even grid pattern; place in bamboo steamer; bring a pot of water to a boil; place steamer on top; steam scallops until cooked through (2 to 3 minutes); remove from heat; sprinkle with Maldon sea salt and lemon zest; season with pepper; reserve (keep warm).

  5. To serve, draw a circle of mushroom sauce about 4" in diameter on round serving plates; place 1/4 cup mushroom "risotto&dquo; at 9 o'clock position; place 1 scallop on top; place 3 sunchoke chips into opened cuts on top of scallop; alternately place abalone and sunchokes along plate curve, starting at 2 o'clock position; garnish with marigold petals.

What to drink: Trimbach Pinot Gris Alsace Réserve 2007