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Ingredients: 1 1/2 or mushroom Stock chicken stock 27/5000 Pound(s) corn starch 1 Pound(s) dry-packed scallops 7 maitake, oyster, chantrelle or mushrooms, morel 2 scallions 97/1242 Quart(s) extra virgin olive oil 2 thinly sliced shallot 5 medium, coarsely chopped mushrooms, white button 1/4 vermouth, dry 2 vinegar, sherry wine 163/2500 Pound(s) butter 163/2500 Pound(s) freshly grated parmesan cheese Directions: Boil the stock mixture in a small saucepan until deduced to 1/2 cup to concentrate the flavor. Remove the small muscle flap from the side of each scallp, place in a small bowl, and reserve for making the sauce. Place the scallpos on a plate. Trim off and discard any brown parts from the bottomes of the wild mushrooms. Slice the maitakes into about 3 inch long florets, break the oyster muchrooms into manageable segments. halve the chantrells or leave the morels whole if small, halve if large. Trim the scallions and dice them, keeping the white and green parts separate. Heat 2 T of the oil in a small saucepan over medium hat. Add the shallots and reserved scallop muscle flaps and cook until the shallots are soft, about 30 seconds. Add the button mushrooms and cook, stirring, for 5 minutes, or until they have released their liquid. Add the vermouth and vinegar and cook unitl the liquid is almost evaporated, 2 to 3 min. Stir in the stock and bring to a boil. Turn the heat to medium-low and cook until reduced by 2/3s, about 20 minutes. Add the butter and stir until melted, then strain the sauce through a sieve, pressing on the solids with the back of a spoon to extract all of the liquid; discard the solids. Cover the sauce to keep warm. Heat 1 T of the oil in a large nonstick skillet over high heat. Sear the scallops on both sides until golden, about 2 min per side. The centers should still be slightly undercooked; do not overcook, or the scallops will lose their juices and become tough and chewy. Transfer to a plate and keep warm. Heat the remaining 2 T oil in the same skillet over high heat. Add the scallion whites and stir fy for 30 sec. Add the wild mushrooms and cook for 1 minute. turning to coat well with the oil. Spoon 2 T of the mushroom sauce over the mushrooms and heat just until hot. Season to taste with salt and pepper. Mix the cheese with the remaining sauce. Place 4 of 5 scallps on each serving plate and top with the mushrooms. Spoon the sauce over all, sprinkle with the scallion greens, and serve.
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