Hericium-Scallop Checkerboard
Serves two
INGREDIENTS
 
6 large dry scallops (U10)*
6 pieces cleaned Lion’s Mane mushroom
3 roma tomatoes
6 large basil leaves
1 Tbsp. olive oil
 
SAUCE
2 cups balsamic vinegar
1Tbsp. honey
 
PREPARATION
For the sauce:
Simmer the balsamic vinegar in a 2-quart pot over medium heat until reduced to the consistency of maple syrup. Add honey and store at room temperature for up to 8 months. This is a great all-purpose sauce for steaks, pasta or anything--even fresh strawberries. Warning: A  little goes a long way, and the smell while cooking can take your breath away. But it’s well worth the effort. Keep an eye on the pot and reduce heat if vinegar starts to boil rapidly. Scorched balsamic is no fun to smell or clean.
 
For the scallops:
*U10 is a size count meaning fewer than 10 per pound. Dry scallops, or diver scallops, are packed fresh from the shell with no water or phosphates added. Use these if available; if not, frozen will do.
Pat dry the scallops. Slice the very ends from the Roma tomatoes, then cut in half. remove the seeds from the tomatoes and stuff the cavities with torn fresh basil leaves. Cut the cleaned mushroom into scallop-size chunks. Heat oil in a 12-inch skillet over medium-high heat. Season scallops, mushrooms and tomato with salt and pepper then add to skillet slowly--scallops first, then mushrooms, followed by stuffed tomatoes. When scallops are well-browned on one side (about 2-1/2 minutes)turn items over and cook another 2-3 minutes. Chef Keeley prefers scallops a bit rare, and will remove the pan from the heat after turning over the scallops, letting the items rest in the skillet for a few minutes.
 
To assemble:
Drizzle two plates with a little of the balsamic syrup. Arrange scallops, mushrooms and tomatoes in a checkerboard design, garnish with a fresh basil spring and serve immediately.
 
 
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