Porcini-Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter

From: Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY. Yield: 4 servings.

4 ripe Bosc pears

½ lemon, juice only

2 cups Riesling wine

½ cup granulated sugar

1 vanilla bean

20 large sea scallops (about 2 lb.)

1 oz. dried porcini mushrooms

1 tsp. kosher salt

½ tsp. white pepper

as needed for sauteeing, oil

2 Tbsp. cold butter, cut into pieces

2 Tbsp. snipped fresh chives

Slice pears across widest part into ¾" slices. Each pear should yield 3 slices (with scraps that can be eaten). Cut each slice into diamond shape as large as slice allows. Carefully remove core to form diamond within a diamond. To prevent browning, place in bowl with lemon juice and enough water to cover.

In saucepan, combine wine and sugar. Scrape seeds from vanilla bean and add with pod to pan. Bring to boil. Add drained pears and simmer 10 minutes until pears are just tender. Cool pears in wine mixture.

Pat scallops dry. Grind mushrooms to a powder using spice grinder or food processor. Mix in salt and pepper. Dip flat sides of scallops in mushroom powder.

Heat a skillet over medium-high heat. Lightly coat pan with oil; cook scallops in single layer without crowding in pan, about 3 minutes per side or to desired doneness. Repeat to cook all scallops. Keep warm.

Remove pear diamonds from syrup and place 3 on each serving plate. There should be about ⅔ cup syrup remaining (add Riesling if needed). Bring to a simmer. Whisk in pieces of cold butter until sauce is slightly thickened.

To serve: Arrange 5 scallops next to pears. Drizzle with wine sauce and garnish with chives.
PEAR BUREAU NW