Angus McRitchie
Scallops with Zucchini & Brown Butter Sauce from François Nadon of Bouillon Bilk in Montreal
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Scallops with Zucchini & Brown Butter Sauce

François Nadon, Bouillon Bilk, Montreal / July 2013

For 4 servings

Brown butter sauce:

  • 1 lb. unsalted butter
  • 3 lg. egg yolks
  • 1 Tbsp. honey vinegar
  • 1 tsp. Dijon mustard
  • 1 Tbsp. pure maple syrup
  • salt
  1. Heat butter in a saucepan set over medium heat until browned; remove from heat; reserve (keep warm).

  2. Whisk egg yolks, vinegar, mustard, and a spoonful of water in heatproof bowl; set over pot of boiling water; cook, whisking, until thickened to a ribbon stage; remove from heat; gradually add browned butter, whisking constantly, until emulsified; add syrup; season; reserve (keep warm).


  • 2 zucchini, sliced lengthwise on a mandoline 1/8" thick
  • olive oil
  • salt
  • black pepper, freshly ground
  • aged balsamic vinegar
  1. Heat grill to high.

  2. Place zucchini in a bowl; drizzle with oil; season; toss to coat; grill, turning halfway through, just until softened and browned in spots (1 to 2 minutes total); remove from grill; place on a platter; drizzle with vinegar and oil; season with salt; roll up; reserve.

Braised shiitake mushrooms:

  • 4 Tbsps. unsalted butter
  • 28 shiitake mushrooms, stems removed
  • 4  1" cubes bacon
  • 4 sprigs thyme
  • 1 sm. shallot, minced
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 1/2 cup reduced veal stock
  • salt
  • black pepper, freshly ground

Heat 2 Tbsps. butter in small rondeau; add mushrooms and bacon; cook, stirring occasionally, until slightly brown; add thyme sprigs, shallot, garlic, and bay leaf; cook 3 to 5 minutes; deglaze pan with wine; add stocks; bring to a boil; cook until mushrooms are tender and sauce has thickened slightly; remove from heat; remove bacon, garlic, thyme, and bay leaf; discard; whisk in remaining 2 Tbsps. butter; season; reserve (keep warm).


  • 8 U-10 scallops
  • salt
  • olive oil
  • 1 Tbsp. unsalted butter
  • 1 bunch watercress
  • 16 slices pear
  • honey vinegar
  • black pepper, freshly ground
  1. Let scallops stand 15 minutes at room temperature; season with salt; heat 1 Tbsp. oil in a skillet set over high heat; sear scallops; reduce heat to medium-high; cook until brown (2 to 3 minutes); flip; add butter; cook, basting, 1 to 2 minutes; remove from heat.

  2. Cut 4 scallops in half (leave remaining 4 scallops whole).

  3. Toss watercress and pear slices in a bowl; drizzle with oil and vinegar; season; toss; reserve.

  4. To serve, place 4 zucchini rolls on each plate; spoon dots of brown butter sauce around; place 7 shiitake mushrooms, 1 whole scallop and 2 half scallops on each plate; garnish with watercress/pear mixture on each plate.

What to drink: Királyudvar Furmint Tokaji Sec 2008