Sensational Scallops with Porcini Butter
I am not made of money. Greenbacks are not stuffed into my mattress. And the closest I’ve come to a Cartier watch is the advertisements I’ve gazed at in glossy magazines.
Nevertheless, I cooked sea scallops. With porcinis. Lots of butter. And truffle oil.
Yes, even in this economy.
Before you think me crazy for making such a luxurious dish in a lean and mean time, I am here to say that is precisely why you should make such a recipe here and now. Because even when times are bad, we ought to spoil ourselves just the teeniest bit if we at all can. It’s what makes life worth living. And it’s what keeps us going. It’s a small treat to reassure ourselves that no matter what has befallen us, we’re still good people, and we still deserve good will, good tidings, and darn it all, good food to boot.
To be sure, I had bought the truffle oil (even if most of the ones on the market are artificially flavored) and the dried porcinis in flusher times. But the great thing about these ingredients is that a little goes a long way. A dab of truffle oil, a few ounces of dried mushrooms — each adds so much more depth and complexity greater than their minuscule amounts used.
This simple recipe for “Baked Scallops with Porcini Butter” comes from one of my favorite cookbooks of last year, “Fish Without A Doubt” (Houghton Mifflin) by Chef Rick Moonen of RM Seafood in Las Vegas, and writer/editor Roy Finamore. It includes more than 250 recipes using sustainable seafood. It’s chock-full of information on the most eco-friendly seafood, as well as others we should avoid because they are over-fished or harvested in ways that damage the environment. If there’s room for only one seafood book on your shelf, this would be the one.
When buying scallops, look for dry-packed ones. Avoid the ones that have been dipped in a solution of sodium tripolyphosphate, which helps extend their shelf life. Not only will you end up paying more in weight for these plumped-up scallops, but because they are so packed with water, they will steam — rather than properly sear — when cooked.
This easy dish is a little like the traditional coquilles St. Jacques, except that it’s made with a compound butter composed of dried porcinis, truffle oil, and sherry vinegar. A single-layer of scallops gets laid out in a gratin dish, with the butter smeared both underneath and on top of them. Dry bread crumbs are sprinkled on just before baking. I used Japanese panko crumbs, but you can use whatever you have on hand.
