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1
Clean porcinis with a damp cloth.
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2
Remove caps from stems and slice.
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3
Trim outer part of stem with paring knife, slice, and set aside.
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4
Peel cipollinis and cut lengthwise.
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5
Carmelize in 2 tablespoons clarified butter and set aside.
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6
Heat oil on saute pan.
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7
Season scallops with salt and pepper.
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8
Sear until carmelized on both sides.
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9
Wash baby spinach and dry.
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10
Add butter to a small saute pan and melt.
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11
Add spinach and cook until wilted.
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12
Wash fingerling potatoes and slice thin using a mandolin or knife.
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13
Season with salt and pepper.
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14
Brown in 2 tablespoons clarified butter.
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15
Combine mushrooms, spinach and potatoes on center of plate.
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16
Top with scallops.
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17
Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
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18
In a saucepot, render bacon.
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19
Add shallots and sweat.
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20
Add vinegar and reduce by 3/4.
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21
Add demi-glace and reduce by 1/2.
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22
Melt in whole butter slowly.
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23
Strain.
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24
Adjust seasoning with salt and pepper.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
