Another Corner Kitchen staple and favorite for many…
Mushrooms, Scallops and Beets are BFF’s (Best Flavor Friends). We did not want to throw out the shiitake mushroom stems so Chef Joe Scully decided to dry them and ultimately grind them (make a powder) to dust the scallops with. Great flavor profile!
Roasted Beet Salad
2 pounds Red Beets
1 Red Onion
1 Cup Apple Cider Vinegar
0.5 Cup Olive Oil
¼ Cup Sugar
Roast the red beets in the oven at 400 until they are fork tender. Wrap the beets in a bowl covered with plastic and place under refrigeration. Once beets are cooled, slice on a French mandolin using the wide julienne blade. Add the julienne red onions and the rest of the ingredients.
Pickled Yellow Beets
1 pound Yellow Beets
1 Cup Sugar
2 Cups Apple Cider Vinegar
Cut the root end and the opposite end off of the beets. Using the french mandolin use the fine julienne blade. Place the beets in a pot with the sugar salt and vinegar, bring to a boil then strain beets and let them cool separately from the liquid. Once both are cooled put them back together and serve.
Mushroom Dusted Scallops
1 cup of Dried Forest Mushrooms
6 U-10 Scallops (the biggest you can get, should be “dry pack”)
In a spice grinder, pulse mushrooms until they are a fine dust. Season each side of the scallops with salt.
Take each scallop and dip the presentation side in the mushroom dust.