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Wild Mushroom Soup with Seared Day Boat Scallop
Chef Shannon Galusha of 727 Pine – Seattle, WA
Adapted by StarChefs
Yield: 8 Servings
 Ingredients:
Soup
- 1 ounce dried porcini mushrooms
- 1½ quarts chicken stock
- 3 thyme sprigs
- 3 cloves garlic, crushed
- 3 Tablespoons unsalted butter
- 1 ½ ounces yellow onion, finely diced
- 1 ½ ounces leek whites, finely diced
- 1 shallot, finely diced
- 6 ounces mushrooms (shitake, button or crimini), cleaned and diced
- 2 cups dry, white wine
- 2 ounces russet potato, peeled and diced
- 1 pint half and half
- 1 ounce porcini oil (or ½ ounce truffle oil)
- 1 lemon
- Kosher salt to taste
Curry oil
- ½ Tablespoon whole cloves
- ½ Tablespoon black peppercorns
- 4 Tablespoons whole coriander seeds
- 3 Tablespoons whole cardamom
- 9 Tablespoon cumin seeds
- 5 Tablespoons fenugreek
- 6 Tablespoons ground ginger
- 9 Tablespoons ground turmeric
- ½ Tablespoon cayenne powder
- 5 Tablespoons Coleman’s mustard powder
- ½ Tablespoon mace
- 5 Tablespoons chili powder
- ½ cup vegetable oil
Garnish
- 3 Tablespoons vegetable oil
- 8 day-boat scallops
- 1 pound trumpet mushrooms or other wild mushrooms
- 3 Tablespoons unsalted butter
Method:
For soup:
In a non-reactive pot, cover the dried mushrooms with chicken stock and
simmer for 20 minutes, adding one sprig of thyme and one clove of crushed
garlic. In a large non-reactive pot, melt 3 Tablespoons butter and sauté
onions, leeks, shallot and remaining garlic. Next, add diced mushrooms with
the remaining thyme, and sauté. Deglaze pot with white wine and reduce
by half. Add diced potato. Strain the dried mushrooms from the chicken stock
and reserve the liquid, discarding the mushrooms. Combine mushroom liquid
with the vegetables and bring to a simmer. Cook for 15-20 minutes or until
the potato is completely tender. Add half and half and bring back to a simmer.
Puree the soup in a blender or food processor. Add porcini oil and blend
to emulsify. Strain puree through a small-holed china cap. Adjust the seasoning
with lemon juice and kosher salt.
For curry oil:
Grind all the whole spices separately and combine with remaining spices.
Take two tablespoons of curry and toast in a dry pan. Then combine with
vegetable oil.
To serve:
In a small sauté pan, sear a scallop in a teaspoon of vegetable
oil. Turning the scallop, add a small amount of trumpet mushrooms then
one teaspoon of butter. Sauté the mushrooms and scallop together
until the mushrooms are fully cooked. Place the mushrooms in the center
of a bowl containing the soup, set the scallop on top, and drizzle with
curry oil.
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