| Total: | 1 hr 26 min |
| Prep: | 40 min |
| Inactive: | 10 min |
| Cook: | 36 min |
| Yield: | 1 1/4 cups |
Ingredients
- 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
Instructions
- 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.
- 4 servings
- 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.)
Nutrition Facts
| Serving Size | 1 of 2.5 servings |
| Calories | 970 |
| Total Fat | 93 g |
| Saturated Fat | 50 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 285 mg |
| Sodium | 897 mg |
| Serving Size | 1 of 2.5 servings |
| Calories | 970 |
| Total Fat | 93 g |
| Saturated Fat | 50 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 285 mg |
| Sodium | 897 mg |
Reviews
Love this recipe! We mixed the pan juices from the scallops with fettuccine and ate it with steamed asparagus. The balsamic vinegar added acidity and a depth of flavor to the sauce, much like the addition of demi-glace. I paired it with a lovely pinot grigio and the combination was terrific. It really complemented and enhanced the citrus notes in the wine.
Amazing recipe. This is my wife’s absolute favorite.
Morel picking time is on now at our location, so we have plenty to dry and fresh ones to eat. Best sauce recipe ever for scallops, no leftover sauce.
One of the most flavorful dishes I ever tasted. I make it for my Mother in Law, sisters in law and brother in law and especially for my wife on Christmas Eve. They all grab extra bread to sop up any remaining sauce. I doubled the recipe so there would be leftover sauce to freeze. It is a time consuming recipe but the result is so worth it.
I make this recipe every year for a dear friend’s birthday. It’s important to note that morels are quite expensive and to make this recipe the morels alone will require an investment of $7. I do double the sauce thus increasing the cost of the morels to $14, But no matter it is well worth it.
This goes well with Risotto, Farro or Polenta. It is very rich and will not disappoint.