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Scallops with Cipollini Onions, Chanterelle Mushrooms & Grilled Leeks

Scallops with Cipollini Onions, Chanterelle Mushrooms & Grilled Leeks

Ingredients for the Scallops with Cipollini Onions, Chanterelle Mushrooms, Grilled Leeks & Eggs
  • 3 u-10 diver scallops
  • ½ cup of cleaned chanterelle mushrooms
  • 3 pieces of 1” grilled leeks
  • 3 ea cipollini onions
  • 1 TBSP egg vinaigrette
  • 1 T herbed breadcrumbs
  • ¼ cup of evoo
  • As needed, blended oil
  • as needed, fleur de sel
  • as needed, kosher salt
  • as needed, sherry vinegar
Ingredients for Egg Vinaigrette
  • 1 ea egg yolk
  • 1 garlic clove
  • 1 T Dijon mustard
  • ¼ cup of champagne vinegar
  • 1 T minced shallots
  • 1 ½ cups of blended oil
  • 1 egg yolk , chopped
  • 1 egg white, chopped
  • 1 T minced capers
Ingredients for Braised Cipollini Onions
  • 3 lbs of cleaned cipollini onions
  • ½ cup of olive oil
  • 1 T salt
  • 4 cups of water
  • 1 bay leaf
  • 3 ea garlic cloves
Ingredients for Cipollini Onions
  • 3 lbs of cleaned cipollini onions
  • ½ cup of olive oil
  • 1 T salt
  • 4 cups of water
  • 1 bay leaf
  • 3 ea garlic cloves
Ingredients for Braised Leeks
  • 4 lbs of leeks, tops and root end removed
  • 1 lb of butter
  • 1 gallon of water
  • 3T salt
Ingredients for Breadcrumbs
  • ½ cup of extra virgin olive oil
  • 1 cup of of panko
  • 1 T parsley, minced
  • salt to taste
  • pepper to taste


Directions for the Scallops with Cipollini Onions, Chanterelle Mushrooms, Grilled Leeks & Eggs

1. Clean scallops ensuring to remove abductor muscle.
2. Roast cipollinis onions until desired caramelization is reached and reserve.
3. Roast chanterelle mushrooms in small sautee pan and finish with sherry vinegar.
4. Roast Scallops in a large sautee pan with enough oil to barely cover the bottom of the pan. Roast to medium and reserve onto a ¼ sheet tray lined with C-Fold paper towel.
5. To plate sauce the egg vinaigrette on the plate and place the scallops along the sauce, and place the remaining garnish along the scallops.
6. Then finish with herbed breadcrumbs, micro greens, fleur de sel and high quality olive oil.

Directions for Egg Vinaigrette

1. Combine the egg yolks, garlic, Shallots, mustard, vinegar in a Robo Coupe.
2. Slowly stream in the oil and season with salt. The mixture shall be thick and creamy.
3. Strain through a chinois into a medium size bowl.
4. Combine the capers, egg yolk and egg whites. Store and keep cool.

Directions for Braised Cipollini Onions

1. Combine all ingredients in a large 2” Hotel Pan and cover with foil,
2. Cook @ 275 degrees checking every 10 mins until tender yet intact.
3. Let cool in the liquid.

Directions for Braised Leeks

1. Combine all ingredients in a large rondeaux and cover with a cartouche.
2. Cook until tender.
3. Let cool in the liquid.
4. Grill as needed.

Directions for Breadcrumbs

1. In a large sauté pan, heat the olive oil over medium heat until hot. Add the breadcrumbs and stir immediately. Continue to stir and toss until the crumbs caramelize. Finish with the herbs and season with salt and pepper.
2. Place over a tray with C fold towels to drain.

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