Seared Scallops in a Morel Cream Sauce a French Classic Recipe
If you like mushrooms, you already know that the most wonderful varieties are foraged in the wild. Perhaps it’s because they have the hearty, earthy flavour of their terroir. Or maybe it’s just that these treasures must be searched out and harvested by hand. I created a French-inspired classic using fresh morels served in a cream sauce with seared scallops. Continue reading here for the original article and my sources for the mushrooms and scallops in Tucson.
Seared Scallops in a Morel Cream Sauce
I created this French-inspired classic using fresh morels served in a cream sauce with seared scallops.
Ingredients
- 4 oz morel mushrooms fresh
- 3 tbsp olive oil divided
- 2 tbsp unsalted butter divided
- 2 tbsp shallot(s) finely minced
- 1/2 tsp fresh thyme leaves only
- salt
- freshly ground white pepper
- 1 tsp paprika
- 1/4 cup dry white wine
- 1/2 cup chicken broth (light)
- 1 tbsp balsamic vinegar
- 1 cup heavy cream (35%)
- 8 large scallops tough muscle removed, patted dry
- salt
- freshly ground white pepper
- fresh parsley chopped, for garnish
Instructions
- Clean the morels under cold running water, as they can be very sandy. Dry them with cloth or paper towels and slice them into 1/4-inch rings, discarding the stems.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high. Add the morels, shallots, thyme, paprika, and sauté for about 1 minute; season with salt and white pepper.
- Add the white wine and balsamic vinegar and reduce until almost evaporated.
- Add the chicken broth and cook until reduced to 2 tablespoons, about 5 minutes.
- Add the heavy cream and cook until thick, about 15 minutes. Taste for seasoning and adjust if desired. Set aside on a low heat until ready to use.
- Lightly season the scallops on both sides with salt and generously with white pepper.
- Put 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the scallops for 3 minutes on the first side, adding the butter in pieces around the pan halfway through. Turn the scallops and cook on the second side for 1 minute.
- Divide the sauce between 2 soup plates and place half the scallops on the sauce in the centre of each bowl. Garnish with parsley.
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