. . . With Wild Mushrooms and Rutabaga Purée.
Recipe from Oloroso, San Antonio.
6 slices prosciutto, sliced as thin as possible
8 ounces wild mushrooms, such as chanterelles, hedgehogs, or trumpets
4 to 5 baby purple kohlrabi, stems and leaves removed
1 medium rutabaga
2 bay leaves
1 sprig marjoram
4 sprigs thyme
1 1/2 cups half and half
2 cups sweet sherry, preferably an oloroso
4 tablespoons pomace olive oil
3 tablespoons unsalted butter
2 cloves garlic, slightly crushed
salt and pepper to taste
6 to 8 large (U-10) diver scallops or dry-pack sea scallops
1 teaspoon agrumato lemon olive oil or high quality extra-virgin olive oil with a little lemon zest
2 sprigs of chervil
Preheat oven to 400. Place the prosciutto on a sheet tray over oven and let it dry for about one hour (or until crispy). Wash and dry the mushrooms. Next, cut the ends off the kohlrabi and cut each piece into 6 wedges. Peel the rutabaga and cut into roughly 1/2-inch cubes. Place the rutabaga, bay leaves, marjoram, and 1 sprig of thyme in a medium saucepot, cover with the half and half, and cook slowly over medium heat until the rutabaga is soft, about 25 to 30 minutes.
In another saucepot, add the sherry and bring to a boil. Then, reduce slowly over low heat until syruplike consistency (caution: the sherry could flame up during this process). While the sherry and rutabaga are cooking, heat 2 tablespoons of the pomace oil in a sauté pan over high heat. When the oil is just about to smoke, add the mushrooms and roast on the flame until the mushrooms brown. Then put them in the oven to finish roasting until mushrooms are fully cooked (crispy outside and tender inside). Over high heat add 1 tablespoon butter, 1 clove garlic, and 1 sprig of thyme and season to taste with salt and pepper. Baste the mushrooms with the butter, and then remove from the pan.
Use the same process for the kohlrabi, keeping in mind it will take longer to roast. As soon as the rutabaga is fully cooked, remove the herb and season to taste with salt and pepper. Put all the liquid and rutabaga into a blender and mix on high until completely smooth. If the purée is too thick, you can thin it with water or chicken stock.
Season the scallops with salt and pepper. Heat tablespoons of pomace oil over high heat. Just before smoking, add the scallops and cook without moving them for about 2 to 4 minutes on one side (they should have a brown crust on them). Flip the scallops over and roast in the oven for another 2 to 4 minutes. Add the remaining butter and thyme. Baste the scallops with the butter.
For plating, put a good amount of purée (in a circle) on the plate. Mix the mushrooms and kohlrabi and make a pile over the purée. Place the scallops on top of mushrooms and kohlrabi. Drizzle the sherry reduction and lemon oil over the scallops. Place the prosciutto and chervil over the scallops to finish. Serves 2 for an entrée or 4 for an appetizer.
This recipe was not tested by Texas Monthly.