PORCINI BUTTER (GREAT ON STEAK OR SCALLOPS)

PORCINI BUTTER (GREAT ON STEAK OR SCALLOPS) image

Number Of Ingredients 12

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For porcini butter:
8 tablespoons (1 stick) unsalted butter, softened.
1/4 cup dried porcini, ground to a powder in a spice grinder
1 teaspoon truffle oil
1/2 teaspoon sherry vinegar
Coarse salt and freshly ground white pepper
For scallops:
1 3/4 pound sea scallops, tough bits removed
Coarse salt and freshly ground white pepper
6 tablespoons porcini butter
3 tablespoons dry bread crumbs
Set aside at room temperature for about an hour to give the flavors a chance to develop.

Steps:

To make porcini butter: Combine butter, porcini powder, truffle oil, and vinegar in a food processor. Process until light and fluffy. Season with salt and white pepper, and pack into a small bowl. Leave butter at room temperature for about one hour for the flavors to develop, then cover with plastic wrap and chill until firm. To cook scallops: Place a rack in the upper third of the oven and heat oven to 450 degrees. Season scallops with salt and white pepper. Smear about 2 tablespoons of the butter in the bottom of a 1 1/2-quart gratin dish. Set scallops in the dish in a single layer (it may be a snug fit) and spread rest of butter over the top of the scallops. Sprinkle on bread crumbs. Bake until bubbling and lightly browned, about 10 minutes. Let scallops sit for a few minutes before serving. From "Fish Without A Doubt"