3214. SEARED DIVER SCALLOPS and MONTEREY ABALONE, MASTIC-POACHED MATSUTAKES, CRISPY FARRO, and BACON CONSOMME

Bacon Consommé:

3 pounds slab bacon, cut into 1-inch chunks

6 large shallots, sliced

1 head garlic, halved

1 cup maple syrup

¼ cup Sherry vinegar

agar agar

 

Farro:

1 cup farro piccolo

4 cups hot water

salt

fryer oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon parsley 

 

Matsutake mushrooms:

½ cup high quality mastic tears

¼ cup lemon juice

1 pound #1 grade matsutake mushrooms, cleaned

salt 

 

Abalone and scallops:

4, ⅓-pound abalone

8 U-10 diver scallop

2 tablespoons butter

1 tablespoons lemon juice

1 tablespoons chopped parsley 

 

For the Bacon Consommé: In a large pot, combine bacon, shallots, garlic, maple syrup, and vinegar; add water to cover.  Bring to a simmer, and cook 45 minutes, until the broth is infused with bacon flavor. Strain the liquid and weigh. Scale 2 percent agar agar based on total weight of liquid. Stir the agar agar into the liquid, pour back into pot, and bring to a simmer. Simmer for a few minutes, whisking constantly, to disperse the agar. Strain the mixture and chill. When the mix begins to set, stir it slightly to break up the structure. Once set, hang the mixture in cheesecloth to clarify. The resulting liquid should be crystal clear and taste of bacon.

For the Farro: In a pot combine, water, farro, and salt and bring to a simmer. Simmer until the farro is tender, drain excess water, and chill. Heat oil to 355ºF; fry farro until crisp. Toss the crispy farro with lemon juice, zest, and parsley. Season with salt. Reserve in an airtight container with silica gel to preserve texture.

For the Matsutake Mushrooms: In a large pot, dilute mastic tears in water and lemon juice. Season with salt and bring to a simmer. Poach mushrooms until tender and cooked through. Chill mushrooms in the broth, which can be reused multiple times. 

For the Abalone and Scallops: Remove abalone from the shell. Remove the liver and innards with a small knife. Rinse the abalone under cold water. Lightly pound the abalone with a meat hammer. Remove feet from the scallops and rinse. Pat dry with paper towels. In a sauté pan, lightly brown the butter. Add scallops and caramelize on one side. Flip the scallops and add the abalone. Once abalone are browned, flip and add matsutake mushrooms. Add the lemon juice and salt and quickly baste in the pan. Remove everything from pan and reserve on a side dish for plating. 

To Assemble and Serve: In a shallow bowl, plate the abalone and scallops and matsutake mushrooms, arranging faro around. Warm the bacon consommé and pour into bowls.


bacon recipe courtesy of: Chef Marty Cattaneo, on StarChefs.com, May 2013