Trumpet Dust & Scallops

Name: Trumpet Dust & Scallops
Total time: 25 min
Yield: 2
Ingredients: 6 large scallops; 15 g dried black trumpets, ground to a powder in a spice grinder; 2 tbsp neutral oil; 80 g cold butter, cubed; 60 ml white wine; 1 shallot, very finely diced

Dried and powdered black trumpets dusted over seared scallops with beurre blanc — the dark, smoky note that makes a dish read expensive.

25 minTime

2Serves

6Ingredients

Made with Black Trumpet

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1Make the beurre blanc: simmer the shallot with white wine until reduced by two-thirds. Off the heat, whisk in the cold butter cube by cube until glossy. Keep warm off direct heat.
2Pat the scallops very dry and season.
3Heat oil in a pan until nearly smoking. Sear the scallops 90 seconds per side until golden.
4Plate the scallops, spoon over the beurre blanc.
5Dust generously with the black trumpet powder just before serving.

The mushrooms in this recipe

Black Trumpet

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