Number of Servings: 4
Spaetzle:
4 egg yolks
2-1/2 whole eggs
3 ounces sour cream
6 ounces all-purpose flour
3 tablespoons chopped fresh chives
pinch chopped fresh thyme
tiny pinch nutmeg
salt and pepper to taste
Mascarpone Topping:
1 ounce fresh black truffles
3 tablespoons Wisconsin mascarpone
Scallops:
8 jumbo dry pack sea scallops
3 tablespoons olive oil, divided
9 ounces matsutake mushrooms (see note), brush-cleaned and thinly sliced
1 shallot, minced
1 clove garlic, minced
1/4 cup white wine
1 cup dark roasted chicken stock
1 tablespoon butter
Spaetzle:
In large bowl, combine egg yolks, eggs and sour cream. Sprinkle flour in a little at a time, stirring constantly. Stir in chives, thyme, nutmeg, salt and pepper. Let rest 15 minutes. Bring large pot of salted water to a boil. Using a colander, press spaetzle mixture through the holes of the colander into the boiling water. Little thick noodles will form and float on the water. After 1 minute, strain spaetzle. Spread in baking pan to cool. Toss with small amount of olive oil if not using immediately.
Mascarpone Topping:
In small bowl, coarsely grate the fresh truffle over the mascarpone. Season with salt and pepper. Cover and set aside in refrigerator.
Scallops:
In large heavy-bottomed skillet, heat 1 tablespoon olive oil over high heat. Season scallops with salt and pepper. Sear scallops until golden on both sides. Remove from skillet; cover to keep warm. Add 2 tablespoons olive oil and mushrooms to skillet. Saute until tender, 3 to 4 minutes. Add spaetzle; cook until lightly browned. Add shallot and garlic, stirring constantly. Stir in white wine and cook until reduced and syrupy. Stir in chicken stock; bring to a boil. Whisk in butter to thicken. Season to taste.
Final Preparation:
Divide the the mushroom-spaetzle mixture evenly among 4 warm shallow soup bowls. Place 2 scallops in each bowl. Spoon a small dollop of truffled mascarpone over the scallops. Serve immediately.
Note: Substitute shiitake mushrooms if matsutake are unavailable.
Recipe by Chefs Michael Smith and Debbie Gold, 40 Sardines, Overland Park, KS