Healdsburg's Epicurean Winter Recipes
Submitted by Executive Chef & Owner Douglas Keane
Scallop with Matsutake Mushrooms and Lotus Root, Dried Scallop Broth
Wine Pairing: Chardonnay, Terrien, Sonoma Valley 2007
Ingredients - Dried Scallop Broth
Combine scallops, shiitakes, lime juice, cilantro and lemongrass in a pot. Cover with dashi. Bring to a boil and simmer for 15 minutes. Add toasted coriander seeds to hot broth. Remove from heat and steep for forty five minutes. Add fish sauce and lime to finish. Strain through a cone filter or coffee filter.
Submitted by Executive Chef & Owner Douglas Keane
Scallop with Matsutake Mushrooms and Lotus Root, Dried Scallop BrothWine Pairing: Chardonnay, Terrien, Sonoma Valley 2007
Ingredients - Dried Scallop Broth
- 1 qt dried scallops
- 1 cup dried shiitake mushrooms
- 1 ½ qts dashi
- 1 lime, juiced
- 1 bunch cilantro stems
- 1 stalk lemongrass
- ½ cup coriander seeds
- Fish Sauce to taste (approximately ¼ cup)
Combine scallops, shiitakes, lime juice, cilantro and lemongrass in a pot. Cover with dashi. Bring to a boil and simmer for 15 minutes. Add toasted coriander seeds to hot broth. Remove from heat and steep for forty five minutes. Add fish sauce and lime to finish. Strain through a cone filter or coffee filter.
Ingredients - Braised Lotus Root
- 4 ½ inch slices of lotus root
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup water
- 1 Tbs sake
In a shallow pan bring all liquids to a boil. Reduce heat and add lotus root. Cook for approximately twenty minutes or until lotus root is slightly tender. Keep warm in liquid until ready to serve.
Ingredients - Matsutake Mushrooms
- 2 large Matsutake Mushrooms
Directions
Slice Mushrooms very thin on Japanese mandoline directly into small pan. Add ¼ cup of scallop broth and bring to a boil. Cook for two minutes until mushrooms are slightly soft
Garnish:
- 1 tbs Shiso julienne
- 1 tspAtlantic Dulse Flakes (seaweed flakes)
- ½ cupDaikon Sprouts
Scallops(one large one per person, U-10)
Season Scallops in salt. Sear on very high heat with a small amount of oil. Lower heat and allow scallop to develop a thick golden-brown crust. Turn over and baste with thyme, garlic and fresh butter
To Assemble & Serve:
Place Matsutake mushrooms on bottom of bowl. Place one piece of lotus root on top. Place Scallop on top of lotus root. Sprinkle plate with dulse flakes, and daikon sprouts. Pour hot scallop broth tableside in front of guests.
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*Special Note: Now is the perfect time to visit Healdsburg! Take advantage of great off-season rates and can't-miss events and experiences in Sonoma County's gourmand mecca. For more information, please visit www.healdsburg.com!
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