Smoking The Hive Recipe
Pan Roasted Porcini Dusted Sea Scallop with Smoked Honey “Gastrique,” Cider Poached Quince and Purslane.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Porcini Dust
Grind the dried porcini mushrooms into a fine powder using a spice grinder or mortar and pestle. Set aside.
Cider Poached Quince
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.
Pan-Roast the Scallops
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.
Prepare the Smoked Honey Gastrique
In a small saucepan, combine smoked honey with a splash of water and simmer until slightly thickened, about 5 minutes. Adjust seasoning if necessary.