Blend dried porcini mushrooms in a food processor until finely ground. Combine with panko breadcrumbs and olive oil and mix well. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, until golden brown. Set aside.

Cook Foraged Mushrooms

Sauté Mushrooms

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add foraged mushrooms and thyme, cooking for 5-7 minutes until tender. Season with salt and pepper. Set aside.

Cook Scallops

Sear Scallops

Pat scallops dry with paper towels and season with salt and pepper. In a clean skillet, heat olive oil over high heat until shimmering. Add scallops in a single layer, being careful not to overcrowd. Sear for 2-3 minutes on each side until golden brown and cooked through.

Prepare Crispy Piave

Bake Piave

On a baking sheet, spread the grated Piave cheese evenly and drizzle with olive oil. Bake at 375°F (190°C) for 8-10 minutes until crispy and golden. Let cool slightly before breaking into shards.

Plate the Dish

Serve

On each plate, create a base of mushroom soil, place the sautéed foraged mushrooms in the center, and top with seared scallops. Garnish with crispy Piave shards.