Ingredients
8 large fresh scallops
36 morel mushrooms (Dry morels, reconstituted in water could also be used)
12 asparagus spears
1 tsp. minced shallot
6 oz. heavy cream
4 oz. unsalted butter
salt and pepper
Preparation
Step 1Brush clean the morels, slice them length wise or leave whole depending on size. Clean the asparagus, peeling the lower part as desired. Dust the scallops lightly with flour.Step 2Steam or boil the asparagus to “al dente” consistency. You may wish to sauté them lightly in butter before serving.Step 3In a sauté pan, melt the butter, add the shallot and sauté for about 1 minute. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus). Add the scallops and sauté about a minute on each side. (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.Step 4Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.
