ROASTED SEA SCALLOPS WITH MUSHROOMS, BLACK GARLIC AND CHICKPEAS

ROASTED SEA SCALLOPS WITH MUSHROOMS, BLACK GARLIC AND CHICKPEAS image

Yield 4

Number Of Ingredients 14

8 U10 sea scallops
2 tablespoons butter
1 head black garlic
2 tablespoons sherry vinegar
1/2 cup prepared mayonnaise
1/2 pound wild mushrooms
1 shallot, finely minced
1 teaspoon fresh minced thyme
1 tablespoon butter
1/2 cup cooked chickpeas
1 tablespoon Old Bay seasoning
vegetable oil for cooking
heart of celery leaves or other micro greens
porcini glaze

Steps:

For the aioli: Peel the garlic and place in blender with vinegar and puree until smooth. Fold into mayonnaise and refrigerate until needed. For the mushrooms: In a sauté pan over medium, heat 4 tablespoons of vegetable oil until it slides easily over the surface of the pan. Add the mushrooms and cook 3-4 minutes until they begin to soften and caramelize around the edges. Add the shallot, thyme, and butter and season with salt and pepper to taste. Keep warm until needed. For the chickpeas: Heat a sauté pan. When hot, add the oil and chickpeas and quickly cook them until they begin to crisp. Remove from heat and add Old Bay seasoning. Keep warm. For the scallops: Season the scallops with salt. Heat a sauté pan large enough to comfortably fit all the scallops. Add the oil and when it slides easily in the pan, add the scallops and let caramelize. When you can begin to see the bottom browning, add the butter and flip. Let the other side cook 2-3 minutes longer To assemble: Paint a swath of black garlic mayonnaise on long plate. Put two drops of porcini glaze to right of garlic. Place two scallops on wide end of garlic swath. Scatter mushrooms and chickpeas on plate. Top with micro greens or celery leaves and serve immediately.