by Mariya
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Mariya's Notes:
2 tablespoons olive oil Ask a question about this ingredient
1 1/2 cup red onion, brunoise (very small dice, about 1/8 inch) Ask a question about this ingredient
1/2 cup yellow peppers, brunoise Ask a question about this ingredient
1 green chili, minced, seeds and all Ask a question about this ingredient
3/4 cups raisins Ask a question about this ingredient
1/4 cup dried currants Ask a question about this ingredient
1 cup tomato concasse, pealed, seeded, and finely diced Ask a question about this ingredient
3/4 cups white wine Ask a question about this ingredient
1/2 bunch chives, sliced very thin Ask a question about this ingredient
1 cup basil leaves Ask a question about this ingredient
2 cups canola oil Ask a question about this ingredient
3 lemons, zested Ask a question about this ingredient
16 shiitake mushrooms, stems removed, caps wiped with a slightly damp cloth Ask a question about this ingredient
4 cups all purpose flour Ask a question about this ingredient
4 beaten eggs Ask a question about this ingredient
4 cups breadcrumbs Ask a question about this ingredient
7 cups canola oil for frying Ask a question about this ingredient
8 scallops, sliced in half, horizontally Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
FOR THE RELISH: Heat olive oil in a large saute pan and add red onions; sweat until translucent, about 15 minutes.
Ask a question about this stepAdd orange peppers, chili, raisins, and currants and saute until peppers are soft, about 4-6 minutes.
Ask a question about this stepAdd tomatoes and saute about 5-7 minutes, until all contents are soft through; season well with salt and pepper.
Ask a question about this stepAdd white wine and reduce until it's almost gone; taste and adjust seasoning; mix in the chives and reserve.
Ask a question about this stepFOR THE LEMON BASIL OIL: In boiling water, blanch the basil and immediately submerge it in an ice bath (bowl with ice and water), to stop the cooking process; remove from water and dry well.
Ask a question about this stepHeat 2 cups canola oil and add in lemon zest; cook until the oil is infused, about 6-8 minutes (dont let the lemon zest turn brown).
Ask a question about this stepIn a blender, blend the infused oil with the blanched basil; season well (you may need to add a bit of sugar, depending on your preference, as well as a few drops of lemon juice from one of the lemons).
Ask a question about this stepFOR THE MUSHROOM CAPS: Bread shiitake caps by dipping in flour, then egg, then breadcrumbs (shaking off any excess).
Ask a question about this stepHeat 7 cups canola oil to 380 degrees and fry shiitake caps in batches (until just golden); remove from oil onto a towel lined tray and lightly salt right away; reserve.
Ask a question about this stepFOR THE SCALLOPS: season the scallops and saute in olive oil until cooked through, about 1 minute per side.
Ask a question about this stepASSEMBLE: place one fried mushroom cap on a plate, top with scallop, top with relish, top with a bit of lemon-basil oil.
Ask a question about this stepOptional: fry some basil leaves (in 350 degrees canola oil, for 15 seconds) and garnish on top of the dish.
Ask a question about this step
Amanda is a co-founder of Food52.
