This exquisite dish from Chef Andrew Cohen balances the sweetness of seared scallops and earthy wild mushrooms with a luxuriously aromatic vanilla cream sauce. Hints of cognac, Chardonnay, and even cracked coffee beans bring depth and intrigue, while toasty black pepper and delicate vanilla perfume the sauce with warmth. It’s an extraordinary recipe that bridges sea and forest — perfect for an elegant dinner or a refined first course when you want to impress.
INGREDIENTS:
12 large scallops, patted dry, white muscle removed
3 tablespoons unsalted butter
1 pound chanterelles, morels, or other wild mushrooms, cleaned and sliced
1 large shallot, finely minced
10 black peppercorns, toasted (see note)
1/4 cup cognac or high-quality brandy
1 cup Chardonnay
1 vanilla bean (preferably Mexican)
1 1/2 cups light chicken stock
1 cup heavy cream
1 tablespoon light roasted fruity coffee beans, cracked
Kosher salt and freshly ground pepper
Maldon or other large-crystal sea salt, for finishing
METHOD:
Heat a large sauté pan over medium-high heat. Add 2 tablespoons butter. Once the foaming subsides, add the mushrooms and season lightly with salt and pepper. Sauté until golden and crisped at the edges, 6–8 minutes. Transfer to a warm plate and set aside.
In a small saucepan over medium heat, melt the remaining 1 tablespoon butter. Add the shallots and cook until softened and lightly golden. Stir in the toasted peppercorns and a 1-inch piece of vanilla bean. Add the cognac and reduce by about 80%. Pour in the Chardonnay and reduce by half. Split the remaining vanilla bean lengthwise and scrape the seeds into the pan. Add chicken stock and simmer until reduced by about three-quarters.
Stir in the chopped vanilla bean, cracked coffee beans, and cream. Bring just to a boil, then reduce to a gentle simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Be careful not to boil too long or the sauce may separate. Season lightly with salt and pepper, then strain through a fine sieve into a clean pan. Keep warm.
Heat a large nonstick or stainless-steel skillet over high heat. Lightly film with grapeseed or other neutral oil. Season scallops with salt and pepper and place them in the hot pan without crowding. Sear until caramelized and golden, 2–3 minutes per side, turning once. Remove to a warm plate.
Rewarm the mushrooms briefly in the same pan, then spoon them onto serving plates. Arrange the scallops on top, drizzle generously with the warm vanilla cream sauce, and finish with a few flakes of Maldon sea salt.
CHEF’S NOTES:
To toast peppercorns, heat them in a dry skillet for about a minute, shaking often, until fragrant. This brings out their fruitiness and softens their heat.
SERVING SUGGESTIONS:
- As a starter, serve with toasted rustic bread to soak up the sauce and a small salad of bitter greens with sherry-hazelnut vinaigrette.
- As an entrée, accompany with roasted asparagus, fresh peas, or a bed of buttery risotto or silky mashed potatoes.
- Pair with a light Chardonnay, Viognier, or sparkling wine to echo the sauce’s aromatic depth.
YIELD: Serves 2 as an entrée or 4 as a starter
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
