SCALLOPS WITH ASIAN MUSHROOMS AND SAFFRON BUTTER

Serves 4

Ingredients

100 g enoki mushrooms

100 g shiitake mushrooms

100 g oyster mushrooms

50 g shallots very finely diced

4 cloves of garlic very finely diced

20 g ginger very finely diced

15 g mild chilli very finely diced

20 g hoi sin sauce

0.5 g saffron threads, powdered

50 g clarified butter or ghee

20 ml vegetable oil

36 large firm fresh scallops

Method

Heat two large heavy bottomed fry pans.

Place oil in the first fry pan.

Add the shallots, garlic, ginger, chili, mushrooms and finish with the hoi sin sauce. (This process of cooking the mushrooms is very swift. The mushrooms should color and go limp but not cook out until they are soft).

Add salt and pepper to taste then remove from the heat.

Place clarified butter in the other fry pan and add scallops until golden brown in color. (The pan must be very hot).

Turn the scallops once and then add the powdered saffron, shaking the pan so all scallops get an even saffron color.

Add salt and pepper to taste then remove from the heat.

Arrange the mushrooms in a neat pile on the center of the plate.

Arrange the scallops around the mushrooms and drizzle the saffron infused butter over the scallops.

serve with Pettavel Platina Chardonnay

Rich ripe tropical fruits and round smooth buttery characters from malo-lactic fermentation and oak maturation, enhance the flavours of the scallops without overpowering the subtle flavours of the dish. The elegance in the structure of the Platina Chardonnay is matched by the fragrant scallop flavours, and the wine can be enjoyed long after the hot scallops have been consumed, as appetites are rejuvenated for the next course!