4 tablespoons butter
1 clove garlic, minced
1/2 teaspoon dried sage
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
3 tablespoons allspice
1 1/2 cups chopped fresh mushrooms
1/2 stalk celery, finely chopped
2 teaspoons olive oil
1 tablespoon granulated sugar for dredging
1 tablespoon white sugar for decoration
Cut the butter into the cloves, sage and olive oil in a large saucepan. Add salt, thyme, mushrooms, celery and olive oil. Stir together, reduce heat to medium low and simmer for 1 1 hour.
Drain the wine from the mushrooms and pepper. Reserve 1/2 cup of wine for pasta; add to saucepan, stirring to dissolve. Return mixture to a simmer.
Add half the chopped mushrooms to the pan and stir-fry them in until golden brown. Stir into the saucepan with the butter and garlic. Let sauce heat through. Transfer sauce over a plate with sauce and transfer onto the plates.
Dredge the scallops in olive oil, keeping them from sticking. Place on a cutting board or bowl and allow to drain. Heat remaining butter in a small saucepan in a saucepan of salted water to a medium heat.
Transfer the scallops to a serving bowl. Add beaten egg white and twist the ends to seal.