Porcini Dusted Scallops | Recipies from Charleston, SC Restaurants | Charleston Restaurants | Charle
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
Ingredients
- 1 Carrot
- 1 Celery Stalk
- 1½ large Shallots
- 4 Garlic Cloves
- 6 whole Peppercorns
- 4 sprigs of Thyme
- 1 Bay Leaf
- ¼ bunch of Parsley
- ½ cup Calvados Apple Brandy
- ½ quart Heavy Cream
- 3 tbsp Brown Sugar
- Salt to taste
- 24 U-10 Day Boat Scallops
- ¼ cup of Porcini Powder
- Sea Salt to taste
- Ground Pepper to taste
- 2 tbsp Garlic, chopped
- ⅓ cup Butter
- 1½ cups Sweet Onion, shaved
- 1½ cups Mushrooms, sliced
- 1½ cups Fennel, shaved
- 1½ cups Red Apple, thinly sliced
- ⅓ cup Calvados Apple Brandy
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