Steak Tartare and Seared Scallops with Roasted Butternut Squash & Chanterelle Mushrooms

Steak Tartare
4 slices of Focaccia, one inch thick
4 eggs, cook sunny side up
12 oz of diced beef tenderloin (1/4 inch diced)
2 tablespoons of Dijon mustard
1 teaspoon of chopped capers
1 tablespoon chopped shallots
1 teaspoon chopped parsley
2 tablespoons extra virgin olive oil
1 tablespoon of red wine vinegar
4 portions per pate for a total of 16; 4 per person
Salt & pepper to taste

Fry eggs sunny side up in hot sauté pan. Remove from heat and set aside. Dice the beef very small (1/4 inch). Combine all ingredients except the egg. Separate into 4 servings and assemble each portion on a plate in a tight mound. Place a fried egg on top of each. Grill the focaccia till golden brown and garnish each plate with one slice. Serve and enjoy. 

Seared Scallops
32 ounces of Jumbo Sea Scallops
12 oz of chanterelle mushrooms / cut into quarters
12 oz. of butternut squash peeled and cubed, cubes 1 inch diced
1 tablespoon of chopped flat leaf Italian parsley
2 tablespoons of butter
4 tablespoons of extra virgin olive oil
2 tablespoons of canola oil to sauté  scallops
Salt and pepper to taste

Heat a large 14” sauté pan. Add the canola oil to the pan and bring to a smoke. Gently place the scallops in the pan. Sear each side of the scallop until golden brown, about :30 to :40 seconds. Remove from pan and set aside. Remove excess oil from the pan. Add the mushrooms and squash to the same pan and sauté until tender. Add the butter and parsley to the vegetables and stir until blended. Add half of the olive oil to the mixture. Place the mushroom and squash mixture on each plate and place the scallops on top. Drizzle the rest of the olive oil over each plate and serve.