Recipe

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• 4 oz porcinis
• 3 cipollinis
• 2 tbsp clarified butter , plus 2 tablespoons
• 2 tbsp vegetable oil
• 6 oz diver scallops
• salt
• freshly ground black pepper
• 1 bunch baby spinach
• 1 tbsp butter
• 2 oz fingerling potatoes
• hot bacon vinaigrette , recipe follows
• 1 oz smoked slab bacon
• 1/4 cup sliced shallots
• 1/2 cup sherry vinegar
• 1/2 oz demi-glace
• 1/4 lb butter, softened
• salt
• freshly ground pepper

• 1 Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
• 2 Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
• 3 Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
• 4 Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
• 5 Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
• 6 Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
• 7 Hot Bacon Vinaigrette:
• 8 In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.
• 9 This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.