Partito Scallops in Shiitake Broth | For some reason it’s hard for us to come up with dinner party dishes (I guess it’s because we are always trying to impress). So when we do end up composing a hit, we just can’t wait to share. So here she is – our winning dish from the scallop category. You can serve this anytime of year – it’s festive during the summer and brightens up the winter. We hope you enjoy…
Ok, let’s get started. How about we make a mustard glaze to go with our scallops? Why not. But it needs a bed to rest on – how about some creme fraiche mashed potatoes? Done. But we need more flavor. Time for a ridiculously flavor packed shiitake broth plus a cool riff on a caprese salad? That passes our test! Now go make friends with this one.
* You can make the butter and caprese...and even the garlic mash an hour ahead of time.
* You can easily scale this recipe up - the glaze for the scallops is enough for at least 10 of them.
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- Butter - 5 tablespoons, softened
- Ketchup - 2 teaspoons
- Sriracha - ½ teaspoon
- Lemon Juice - ⅛ teaspoon
- Granulated Garlic - ⅛ teaspoon
- New Mexico Chili Powder - ⅛ teaspoon
- Pepper - ⅛ teaspoon
- Salt - ⅛ teaspoon
- Mirin - 3 tablespoons
- Chicken Stock - 2 cups
- Shiitake Mushrooms - 1 cup (about 6-7), sliced
- White Onion - ½ cup, diced
- Poblano - ⅓ cup, diced, deseeded
- Soy Sauce - 1½ teaspoons
- Worcestershire - ½ teaspoon
- Bay Leaves - 2
- Star Anise - 1
- Coriander Seeds - 1 tablespoon
- Peppercorn Melange - 1 tablespoon
- Granulated Garlic - ½ teaspoon
- New Mexico Chili Powder - ½ teaspoon
- Salt - ½ teaspoon
- Extra-Virgin Olive Oil - 1 teaspoon (good stuff)
- Ciliegine Fresh Mozzarella Balls - ¾ cup
- Grape Tomatoes - ½ cup, quartered
- Lemon Zest - ¼ teaspoon
- Cilantro - 1 tablespoon, finely minced
- Salt - ¼ teaspoon
- Yukon Gold Potatoes - 5, medium, washed, peeled
- Butter - 6 tablespoons
- Buttermilk - ⅔ cups, warm
- Creme Fraiche - 6 ounces
- Parmigiano-Reggiano - ⅔ cups, grated
- Roasted Garlic - 2½ tablespoons
- Sumac - 1 teaspoon
- Pepper - ½ teaspoon
- Salt - 3 teaspoons
- Corn Oil - 2 teaspoons
- Sea Scallops - 10
- Honey - 1 tablespoon
- Dijon Mustard - 1 tablespoon
- Soy Sauce - ½ teaspoon
- Salt - ¼ teaspoon
- Mixing Bowl - small
- Rubber Spatula - small
- Saucepans - 2, medium
- [b]Mixing Bowl - small
- Sauce Pot - large
- Baking Dish - 12" x 8"
- Potato Masher - or a hand mixer
- Potato Peeler
- Non-Stick Saute Pan - large
- Mixing Bowl - small
- Let your butter soften so it's easy to work with. Toss it in the mixing bowl.
- All all the rest of the ingredients, stir it well, season to taste, and pop it in the fridge until you're ready to use. That's it!
- Let's make this easy. Pour the broth in one of the saucepans and then add ALL the rest of the ingredients (yes, all of them).
- Bring it to a boil over high heat, then a reduce the heat to medium and simmer the stick until it's reduced by half - about 20 minutes.
- Season to taste and strain the stock through the chinois into the other saucepan.
- Put the saucepan over a low burner just to stay warm as you work on the rest.
- Quarter your tomatoes. Toss them in the mixing bowl.
- Finely mince your cilantro and toss them in the bowl too.
- Then add the rest of the ingredients and stir it all well. Season to taste and set the caprese in the fridge until you're ready to plate.
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Clean and peel your potatoes.
- Fill up your sauce pot with cold water and add the potatoes and 2 teaspoons of the salt.
- Bring the water to boil on medium-heat and cook for 30 minutes.
- Strain the potatoes and add them back to the same sauce pot.
- Squeeze out the roasted garlic and add the creme fraiche, parmigiano, buttermilk, 4 tablespoons of the butter, the pepper, sumac and remaining salt.
- Take your potato masher and take your time to really mash it up and make it super smooth. Don't skimp on this step! (you can speed this up with a hand mixer).
- Spread the potatoes in an even layer in the baking dish.
- Cut the remaining 2 tablespoons of butter into small cubes and spread them evenly on top of the potatoes.
- Put the baking dish in the oven for 20 minutes until nice & bubbly.
- Then go ahead and cover the dish tightly and set aside as you work on the scallops.
- Take your scallops out of the fridge and remove any side muscles (they look like little elevated rectangles). You don't want those. Let the scallops come to room temperature.
- Meanwhile, mix the rest of the ingredients (except the scallops) together in the mixing bowl.
- Take this glaze that you just made and brush it all over each scallop. Set them aside.
- Put your non-stick over medium-high and let it get hot. Then lay in the scallops, give them room, and sear them for 1:35-1:45 on each side.
- Remove them from the pan to a warm place. Good work Iron Chef!
- Get your favorite serving bowls ready.
- Add a portion of the potatoes in the center and press down to make a little nest.
- Lay on a couple scallops.
- Then garnish with the caprese and a spoonful of broth. Thank us later 🙂
* Serve these scallops right away while they're nice & hot! Remember, potatoes/starch hold their heat the longest, so make them first before you make the scallops.
* If you don't have time to make these mashed potatoes, just buy some high quality store-bought stuff.
* Did you know "partito" means "party" in Italian?!
If you’ve read this far, then you need to check out Smothered Scallops in Tomatillo Gravy and Crispy Short Rib Wontons + Ragu.
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