Soak
the porcini in hot water for about 15 minutes. Carefully remove
the mushrooms from the water and set both aside. Meanwhile
brush the radicchio leaves with some of the olive oil and
marinate for 10 minutes. Light a small fire in a barbecue,
and then grill the radicchio leaves on both sides until just
wilted. Or, place the leaves on a baking sheet and place in
a low oven, and heat until just wilted. Set aside.
Sauté
the garlic, shallots, onion and parsley until soft. Remove
the pieces of garlic just before they begin to brown. Then
add the fresh mushrooms, the porcini mushrooms
and about 4 tablespoons of the soaking liquid from the porcini
to the pan. Stir and continue to cook, then add the scallops
and the thyme. Sauté 5 more minutes, or until the
scallops are just cooked. Turn up the heat and add the white
wine. Cook until the wine is evaporated.
Over
a very high flame add the Cognac, allowing it to ignite
and then pull off the heat. Spoon the scallops and sauce
onto the bed of the radicchio leaves.
Surround
with the shellfish gratin (see Gamberi
al Limone con Crostacei Gratinati).
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