18 diver scallops, U-10, extra large, muscle removed
2 Tbsp. olive oil
1 cup chanterelle mushrooms, pulled apart, quartered
1 Tbsp. butter
1 Tbsp. minced shallots
** sea salt and freshly ground black pepper

Spread leek and parsley mixture on scallops. Heat olive oil in non-stick skillet at medium heat. Place scallops leek and parsley side down in skillet. Cook 2 minutes without browning. Turn over. Cook additional 2 minutes or until done. Remove from pan. Set aside. Melt butter in skillet. Add shallots. Sauté chanterelles 1 minute. Season to taste with sea salt and freshly ground black pepper. Set aside.

Leek and Parsley Crust

1/3 cup minced leeks, white part only, washed, patted dry
1/3 cup chopped parsley, washed, patted dry
2 Tbsp. olive oil
** salt and freshly ground black pepper

In skillet, over medium heat, wilt leeks with olive oil. Season to taste with sea salt and freshly ground black pepper. Place leeks in mixing bowl. Add parsley. Let cool.

Kabocha

1 kabocha squash
2 Tbsp. butter
2 Tbsp. maple syrup
to taste cayenne pepper
to taste sea salt
3 Tbsp. crème fraîche
¼ cup toasted hazelnuts, crushed to fine powder

Cut squash in half. Remove seeds. Roast squash with butter, maple syrup, cayenne, and sea salt until very soft. Remove flesh from squash. Puree. Add crème fraîche. Season to taste. Coat six - two ounce timbales with butter. Line with toasted hazelnuts. Set aside.

Truffle Butter

½ stick butter, softened
1 Tbsp. truffle oil
2 Tbsp. chopped black truffles
to taste salt and cayenne pepper
Combine all ingredients in mixing bowl. Place mixture on plastic wrap. Form into quarter size log 6 inches long. Freeze until solid. Slice into 6 medallions. Remove plastic wrap.

Oxtail Jus

1 small oxtail, about 2 ½ lbs., cut crosswise into 1" pieces
¼ cup grapeseed oil
1 cup finely diced onion
1 cup finely diced carrots, peeled, trimmed
1 cup finely diced celery ribs
2 Tbsp. porcini powder
½ cup port wine
6 cups beef stock
1 bay leaf
1 sprig fresh thyme
1 tsp. butter
** sea salt and freshly ground black pepper

Heat olive oil in heavy 4 to 5 quart pan over high heat. Add oxtail pieces to pan. Roast 2 minutes. Add onions, carrots, clergy porcini powder, bay leaf and thyme. Cook 10 minutes. Add port wine. Bring to boil. Reduce by ½. Add beef stock. Bring to boil, Reduce to simmer. Cook 3 hours. Skim fat from top every 20 minutes. Strain through fine sieve. Press on solids to extract maximum flavor. Bring stock to boil in medium saucepan. Reduce by ½. Whisk in butter. Season to taste with sea salt and freshly ground black pepper. Set aside.

Fig Biscotti

¼ cup chopped pecans
½ cup preserved figs, quartered
1 ¼ cups all purpose flour
1 ½ tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
¼ cup unsalted butter, softened
¼ tsp. vanilla extract
1 orange, zested
1 egg
¼ tsp. anise powder

Pre-heat oven to 350°F. Combine flour, baking powder and salt in large mixing bowl. In separate bowl, mix butter and sugar at medium speed to fluffy creamy consistency. Add vanilla extract, orange zest and egg. Combine well. Add dry ingredients, figs and nuts. Place wax paper on cookie sheet. Form dough in 3" x 12" loaf. Bake 18 to 20 minutes. Remove from oven. Cool 10 minutes. Slice diagonally into ¾" slices. Reduce oven to 300°F. Place slices on cookie sheet. Bake additional 20 minutes until slightly toasted. Set aside.

Presentation

½ cup micro arugula
6 sprigs lemon thyme

Invert squash timbale in middle of large warm pasta plate. Remove mold. Place three scallops evenly spaced on plate. Spoon oxtail jus between scallops. Divide chanterelles and place between scallops. Top timbale with small mound of arugula. Garnish with fig biscotti and lemon thyme.