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Seared Spring Scallops on Favas and Morels

Seared Scallops on a bed of fava beans and Morels

6 large (U10-12) scallops (dried not in liquid)

2 spring onions, chopped

3-4 oz fresh morel mushrooms, cleaned and quartered lengthwise

+/- one pound fava beans in pods

½ cup dry white wine

Sea Salt

Kosher salt

Espelette pepper

Clarified butter (or ghee)

Fill a six quart saucepan with water, about 1 1/2'” from the top.  Place over high heat.  Shell favas by either opening the pods or pushing the beans through the skin.  Once water is boiling, add about 1 tablespoon of kosher salt and return to boil.  Add fava beans, return to boil and stir until blanched, about 1-3 minutes depending on freshness of beans.  You will see the pale green skin crack open to reveal the bright green bean.  Remove beans from pot with slotted spoon and place in ice bath to stop the cooking.  Once cold, remove the outer skin of the bean and place beans on paper towel to dry.

Thoroughly rinse and clean scallops to remove any sand.  Remove muscle if still attached.  Pat dry. 

Heat a small saucepan over medium heat.  Add white wine and cook until reduced by half.  Lower heat to medium low and whisk in three tablespoons unsalted butter, one tablespoon at a time until fully melted.  Add onions and stir frequently so butter doesn’t separate.  Cook for about three minutes, then add mushrooms and continue stirring.

Meanwhile, heat a carbon steel (or similar) skillet over medium high heat.  Add one tablespoon clarified butter and swirl to coat pan.  Salt one side of scallops and add to pan being careful to keep them spaced apart so they do not steam.  Add salt to other side of scallop and cook until it forms a brown crust, about 2 minutes.  Remove from heat and flip scallops over in the pan so the crispy side is up.

Remove onions and mushrooms from heat and stir in fava beans until warmed, but not cooked, about one minute.  Remove scallops from pan and place on paper towels to soak up any browned butter.  Divide fava/mushroom mixture evenly on the center of two warmed plates.  Top with three scallops, crispy side up, then place one piece of mushroom on top.  Sprinkle entire plate with espelette pepper and serve immediately.

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