Recipes

Ingredients

For the Mushroom Jus:

• 1 Tbsp. extra-virgin olive oil
• 1 small onion, peeled and roughly chopped
• 1 tsp. chopped garlic
• 2 packages Citarella Sliced Mushroom Blend
• ½ cups dry red wine
• 2 cups Citarella Small-Batch Vegetable Stock
• 10 sprigs of fresh thyme
• 2 Tbsp. unsalted butter
• Salt and pepper, to taste

For the Sunchoke Purée:

• 1 lb. peeled sunchokes, roughly chopped
• 4 cloves of garlic, roughly chopped
• 1 Tbsp. fresh thyme leaves
• 1 ½ cups heavy cream
• Salt and pepper, to taste

For the Scallops:

• 12 (1- to 1 ½-inches wide) raw Sea Scallops
• 2 Tbsp. extra-virgin olive oil
• Sea salt, to taste

Instructions

1. Prepare the Mushroom Jus: In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent, about 3-4 minutes. Add the mushrooms and cook for about 10 minutes or until browned. Pour in the red wine and scrape off any of the vegetable bits stuck to the bottom of the pan.
2. Continue cooking until the red wine is reduced by about half in volume. Add the vegetable stock and thyme and simmer on low heat for about 30 minutes. Strain the sauce directly into a small saucepan and reduce the jus by half. Whisk in the butter, season with salt and pepper, and keep warm until ready to serve.
3. Meanwhile, prepare the Sunchoke Purée: In a medium saucepan, place the prepared sunchokes, garlic, thyme, and heavy cream. Simmer on low heat for 20-25 minutes, or until the sunchokes are tender. Place everything in the base of a blender and purée until smooth. Season with salt and pepper and keep warm.
4. Cook the Scallops: Pat the scallops dry with a paper towel; then, drizzle with olive oil to coat. Season with sea salt. Heat a large sauté pan over high heat. Once the pan is hot, sear the scallops until golden-brown, 1-1 ½ minutes per side.
5. To serve, spoon the sunchoke purée onto the center of 4 serving plates. Place 3 scallops on top of the purée and drizzle with the mushroom jus.