Oyster sauce scallop and porcini mushrooms
This wonderfully light mushroom and scallop starter from Tom Anglesea pairs raw and seared porcini mushrooms with meaty, buttery scallops. For extra savoury depth, the scallops are finished with a touch of Lee Kum Kee’s Oyster Sauce and Premium Mushroom Seasoning Powder, before being garnished with a light mushroom foam.
Ingredients
Metric
Imperial
- 4 large hand dived scallops
- 6 porcini mushrooms, 4 trimmed, halved and scored, 2 very thinly sliced
- butter, for cooking
- 1 dash of lemon juice
- 20g of Lee Kum Kee Premium Oyster Sauce
- 5g of mushroom powder
- finely chopped chives, to garnish
Mushroom milk
- 250ml of whole milk
- 15g of dried porcini mushrooms
- 1 pinch of Lee Kum Kee Premium Mushroom Seasoning Powder
Black garlic and oyster sauce ketchup
- 100g of black garlic cloves
- 30g of Lee Kum Kee Premium Oyster Sauce
- 30g of honey
- 50g of black vinegar
- 200ml of water
Equipment
- Milk frother
Method
For the mushroom milk, place the dried mushrooms and milk in a medium saucepan. Bring to a simmer (but do not boil), then remove from the heat and leave to infuse for 6 hours in the fridge. After infusing, strain and reserve the milk
- 250ml of whole milk
- 15g of dried porcini mushrooms
- 1 pinch of mushroom powder
Place all the mushroom ketchup ingredients in a small saucepan and simmer slowly until the black garlic is soft. Transfer to a blender and blend until smooth
- 100g of black garlic cloves
- 30g of Lee Kum Kee Premium Oyster Sauce
- 30g of honey
- 50g of black vinegar
- 200ml of water
Place the scallops and the scored mushrooms cut-side down in a very hot frying pan. Sear until golden brown, then add the butter
- 4 large hand dived scallops
- 4 porcini mushrooms, trimmed, halved and scored
- butter, for cooking
- 1 dash of lemon juice
Turn the mushroom and scallops over and continue to baste for around 1 minute with the foaming butter, or until cooked to your liking. Finish with a dash of lemon juice
Gently remove the scallops and mushrooms from the frying pan and transfer to a tray to rest for 2-3 minutes
Brush the scallops with the oyster sauce and season with the mushroom powder and some chopped chives, then cut each scallop in half
- 20g of Lee Kum Kee Premium Oyster Sauce
- 5g of mushroom powder
- finely chopped chives, to garnish
To plate, place a dollop of the oyster sauce ketchup in the bottom of each bowl. Arrange the scallops, cooked mushrooms and raw shaved mushrooms on top
- 2 porcini mushrooms, very thinly sliced
Gently warm up the mushroom milk (do not allow to boil) and froth with a milk frother. Add a little of this mushroom foam on top to finish the dish
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