Place the scallops on a clean tea towel to soak up any moisture. It is important that the scallops are dry when cooking them or they will poach in their own juices rather than caramelise. Keep the scallops refrigerated until ready to cook.
Place the mushroom duxelle in a heavy-based saucepan and add
In a heavy-based cast-iron pan heat the remaining olive oil until almost smoking. Add the scallops and sear for 30 seconds on both sides until golden brown keeping them under-cooked in the centre. Remove from the pan and place onto a clean tea towel. Season lightly with salt, freshly ground pepper and a squeeze of lemon juice.
Place a 7.5 cm pastry ring in the centre of a warm plate. Spoon a quarter of the mushroom duxelle into it and smooth it with the back a spoon. Arrange overlapping scallops on top of the duxelle and gently remove the pastry ring. Place 3 slices of cep mushroom around the scallops. Blend the sauce with a hand-held blender and spoon over and around the scallops and ceps.
© 2005 Liam Tomlin. All rights reserved.