From Chef Sean for Ghetto Gourmet, theghet.com
For the scallops:
4 medium diver scallops
6 Tbsp. butter
Place scallops, 3 Tbsp. butter, and fresh thyme in a Cryovac bag; vacuum-seal the bag. Over a low flame, bring a pot of water to 125ºF. Put the bag in the water and cook for 12 minutes. Remove scallops from bag and dry completely. Heat a large sauté pan over very high heat and add remaining butter. Place scallops in pan and sauté until golden brown.
For the squash puree:
1 medium kabocha squash
1 Tbsp. vanilla-flavored instant coffee
1 ½ Tbsp. brown butter
1 cup vegetable stock
2 ½ Tbsp. golden raisins
dash salt and pepper
Combine all ingredients in a pressure cooker and cook for 7 minutes. Transfer to a blender; puree until smooth.
For the mushrooms:
½ pound No. 1 grade matsutake mushrooms
½ cup vegetable stock
1 Tbsp. butter
Clean mushrooms and place all ingredients in a pressure cooker for 1 minute. Remove and drain.