Name: Capesante con Funghi Porcini (Scallops with Porcini Mushrooms)
Yield: Serves 4
Cuisine: Italian
Ingredients: Coarse salt and freshly ground black pepper; 450 grams (1 pound) U12 sea scallops, crescent-shaped muscles removed; 30 milliliters (2 tablespoons) dry white wine; 4 cloves garlic, unpeeled, crushed with the heel of the hand or a knife; 45 milliliters (3 tablespoons) olive oil; 200 grams (7 ounces) porcini or cremini mushrooms, sliced 6 millimeters (¼ inch) thick (1½ cups); 3 grams (1 tablespoon) chopped fresh Italian parsley; 15 milliliters (1 tablespoon) aceto balsamico di Modena; 2 sprigs fresh thyme

Scallops, seasoned delicately with white wine, aceto balsamico di Modena, aromatics, and olive oil, and roasted with meaty porcini mushrooms, demonstrate the unabashed simplicity of the best of Italian antipasti. The wine and vinegar combine with the juices from the roasting scallops and porcini to create an intensely flavored sauce, earthy from the mushrooms and sweet from the scallops.

Cook the scallops in an oven-to-table baking dish so that the scallops come to the