Pan Roasted Porcini Dusted Sea Scallop with Smoked Honey “Gastrique,” Cider Poached Quince and Purslane.

Grind the dried porcini mushrooms into a fine powder using a spice grinder or mortar and pestle. Set aside.

Prepare the Porcini Dust

Peel, core, and slice the quince. In a pot, bring the apple cider to a simmer. Add the quince slices and poach for about 30 minutes until tender. Remove from heat and let cool in the cider.

Cider Poached Quince

In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and black pepper, then dust them with the porcini powder. When the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

Pan-Roast the Scallops

In a small saucepan, combine smoked honey with a splash of water and simmer until slightly thickened, about 5 minutes. Adjust seasoning if necessary.

Prepare the Smoked Honey Gastrique

On a plate, arrange the seared scallops, drizzle with the smoked honey gastrique, place the poached quince around, and garnish with fresh purslane.

Plating

Sea Scallops

Dried Porcini Mushrooms

Smoked Honey

Apple Cider

Quince

Olive Oil

Purslane

Salt

Black Pepper

Smoking the Hive

Make Smoking The Hive Recipe in just 1h . Pan Roasted Porcini Dusted Sea Scallop with Smoked Honey “Gastrique,” Cider Poached Quince and Purslane.

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