Ingredients
8 large fresh Scallops
36 Morels (this number depends on their size)
(Dry morels, reconstituted in water could also be used)
12 Asparagus
1 tsp of minced Shallot,
6oz heavy cream
4oz of unsalted butter
Salt and pepper to taste
Preparation
Brush clean the morels, slice them length wise or leave whole depending on size. Clean the asparagus, peeling the lower part is desired. Dust the scallops lightly with flour.
Steam or boil the asparagus to “al dente” consistency. You may wish to sauté them slightly in butter before serving
On a sautéing pan, melt the butter, put in the shallot and sauté for about 1 min. 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.
Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.
