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Seared Scallops with Morel Cream Sauce (Emeril Lagasse) Recipe

Seared Scallops with Morel Cream Sauce (Emeril Lagasse) Recipe

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Seared Scallops with Morel Cream Sauce (Emeril Lagasse)

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Ingredients:

Serving

12 large diver scallops, cleaned and patted dry
1 tsp salt
1/2 tsp ground white pepper
2 tbsp olive oil
3 tbsp butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
5 tsp chopped fresh parsley leaves
morel cream sauce, recipe follows
1/2 - oz dried morels
1 tbsp olive oil
2 tbsp unsalted butter
2 tbsp finely minced shallots
1/2 tsp minced garlic
1/4 tsp fresh thyme leaves
3/4 tsp salt
1/4 tsp ground white pepper
1/4 cup dry white wine
2 tbsp balsamic vinegar
1 1/2 cups heavy cream

Directions:

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
Morel Cream Sauce:
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.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1618.8 Kcal (6778 kJ)
Calories from fat	1497.46 Kcal
		% Daily Value*
Total Fat	166.38g	256%
Cholesterol	399.25mg	133%
Sodium	4166.23mg	174%
Potassium	483.14mg	10%
Total Carbs	22.98g	8%
Sugars	9.05g	36%
Dietary Fiber	1.7g	7%
Protein	5.79g	12%
Vitamin C	36.4mg	61%
Vitamin A	0.7mg	24%
Iron	2.8mg	16%
Calcium	187.4mg	19%

Amount Per 100 g
Calories	324.36 Kcal (1358 kJ)
Calories from fat	300.05 Kcal
		% Daily Value*
Total Fat	33.34g	256%
Cholesterol	80mg	133%
Sodium	834.78mg	174%
Potassium	96.81mg	10%
Total Carbs	4.6g	8%
Sugars	1.81g	36%
Dietary Fiber	0.34g	7%
Protein	1.16g	12%
Vitamin C	7.3mg	61%
Vitamin A	0.1mg	24%
Iron	0.6mg	16%
Calcium	37.5mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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