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salt ground white pepper olive oil butter freshly squeezed lemon juice parsley Morel Cream Sauce morels olive oil unsalted butter shallots garlic thyme salt ground white pepper white wine balsamic vinegar heavy cream
Viewed: 34 - Published at: a year agoIngredients
- 12 large diver scallops, cleaned and patted dry
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons olive oil
- 3 tablespoons butter, cubed, at room temperature
- 1/4 cup freshly squeezed lemon juice
- 5 teaspoons chopped fresh parsley leaves
- Morel Cream Sauce, recipe follows
- 1/2 -ounce dried morels
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons finely minced shallots
- 1/2 teaspoon minced garlic
- 1/4 teaspoon fresh thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup dry white wine
- 2 tablespoons balsamic vinegar
- 1 1/2 cups heavy cream
Method
- Season the scallops on both sides with the salt and white pepper.
- Set a 12-inch saute pan over medium-high heat and add the olive oil.
- Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side.
- Add the butter, placing the cubes in different parts of the pan.
- Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute.
- Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
- Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl.
- Garnish with the remaining parsley.
- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Difficulty: Easy
- In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water.
- Allow to soak for 10 minutes.
- Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve.
- Strain the remaining soaking water through cheesecloth and reserve separately.
- In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat.
- Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute.
- Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes.
- Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes.
- Add the heavy cream and cook until reduced by half, about 10 minutes.
- Swirl the remaining butter into the sauce and adjust the seasoning.
- Set aside on a low heat until ready to use.
- (Do not allow sauce to boil or it will separate.)
