Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Louis DiGiovanni