Travel Reference
In-Depth Information
46
46
“Diver” Scallops and Oysters
Ragout with Young Leek
and Cinnamon Honey Cap
Mushrooms
½ pound butter
12 pieces large “diver” scallops
¼ cup dry vermouth
¼ cup white wine
In a sauté pan, work the butter with a spoon of water
into an emulsion. Set aside.
¼ cup fish stock
Salt and pepper to taste
2 young leeks, sliced
In another sauté pan, place scallops, vermouth, white
wine, salt and pepper, and fish stock. Also add the juice
from the oysters. Cook slowly until scallops are nice
and tender, then add the oysters. Cook 2 more minutes,
then remove scallops and oysters from the pan and add
the leeks and mushrooms, then truffle juice. Cook until
tender, and then add emulsified butter. Check season-
ing and consistency. Return scallops and oyster to the
pan. Reheat slowly and serve.
12 medium oysters
½ pound cinnamon honey
cap mushroom
¼ cup truffle juice
.
YIELD
,
Serves 4
