2 red peppers
corn oil (optional)
1 large tomato, skinned and seeded
1/2 teaspoon hot smoked paprika
1 teaspoon finely chopped cilantro
3.5 ounce container shiitake mushrooms, stems removed, sliced 1/4"
2 teaspoons soy sauce
1 lb dry sea scallops
2 - 3 sticks of unsalted butter
To make red pepper coulis. Roast red peppers on the burner of a gas stove or coat with oil and place on a sheet pan and roast in a 450 degree oven until skin is charred all over. Place peppers in a bowl and cover with plastic wrap for 10 minutes. Remove the core of the tomato and place an "X" with your knife through the bottom of the tomato and place in boiling water for 30 seconds. Immediately place in ice water to cool. Remove the skin and chop tomato in quarters and squeeze out juice and seeds. Remove skin, stem and seeds of the red peppers. Roughly chop them, along with the tomato and place in a food processor. Add salt pepper and 1/2 teaspoon of paprika. Pulse food processor to mix flavors. Add olive oil slowly while motor is running until you get the desired consistency: smooth, but not too thin. Add 1 teaspoon of finely chopped cilantro at the last moment. Adjust seasoning. Set aside.
Add 1 tablespoon of olive oil to a saute pan and put on medium high heat. Add shiitakes when oil is hot and saute for 1 minute then add soy sauce. Saute together until shiitakes are soft and most of the liquid has evaporated. Set aside, keep warm.
Place 2 sticks of butter in a quart saucepan and melt. Meanwhile pull off the abductor muscle off of the scallops and dry off any moisture on them. Once butter is melted determine whether you need anoth 1/2 - 1 stick of butter to cover the scallops once they go in depending on the size of your scallops. Bring butter to no higher than a simmer (180 - 190 degrees). Poach 3 scallops at a time for 7 - 10 minutes until no longer translucent on the inside or 135 degrees. While they are cooking break up soy salt with a mortar and pestle to make a uniform consistency like table salt. When all scallops are done place them in a small gratin dish and coat the top side of the scallops with a layer of soy salt to completely cover. Broil a few inches from the element until the soy salt begins to melt. Pull them from the heat and assemble your plate. Place a large spoonful of coulis in the middle of a plate to make a circle. Place 3 - 4 scallops inside the coulis. Arrange the shiitake mushrooms like petals of a flower around the outside of the scallops. Place a cilantro leaf in the middle of the scallops and serve. 2 servings. Can be served as is as an appetizer or as a meal with rice.