August 1, 2008
Devereaux's, Charleston, SC. Yield: 5 servings.
1 head napa cabbage, sliced thin
6 cloves garlic, sliced
6 shallots, sliced
¼ cup chives, sliced
1 qt. chicken stock or mussel broth
¼ lb. unsalted butter
1 lb. mushrooms
2 Tbsp. unsalted butter
⅛ cup rice wine vinegar
3 Tbsp. brown sugar
¼ cup soy sauce
½ lb. unsalted butter, diced
½ cup sake
2 Tbsp. black bean paste
2 cloves garlic, sliced
1 tsp. chopped ginger
1 shallot, sliced
10 seared diver scallops (2 per guest)
2 Tbsp. peanut oil
for garnish, cilantro or micro cilantro
For braised napa cabbage: Heat large rondo or braising pan over medium-high heat. Before pan gets hot, add butter, shallots and garlic; sweat until shallots are translucent. Add cabbage and liquid; cook until tender. If any liquid remains, strain it off and reduce separately in a pan. Add reduced liquid; to finish, add salt and chives.
For pickled honshimeji mushrooms: Melt butter in large saute pan. When it starts to brown, add mushrooms; saute for about 2 minutes. Next, add sugar and let melt. Add other liquids and let reduce to syrup.
For sake black bean jus: In small sauce pot add 1 Tbsp. butter; sweat shallot, ginger and garlic until shallot is almost translucent. Add sake and reduce by ¾. After sake is reduced, remove from heat and begin to whisk in rest of butter. Season with black bean paste. No salt should be necessary.
For seared diver scallops: Place a medium saute pan over medium high heat. Season 10 diver scallops with kosher salt. When pan is hot, put in two Tbsp. peanut oil (or substitute any cooking oil). Sear scallops to golden brown, about 1½ minutes per side. Once seared, put pan in preheated 350°F oven for 2 minutes. Remove and serve immediately.
To assemble: Place cabbage on plate first. Place scallops on top of cabbage and warm pickled mushrooms on top of scallops. Garnish mushrooms with cilantro or micro cilantro (if available). Drizzle sake black bean jus around dish.
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