Seared Scallops with Morel Cream Sauce (Emeril Lagasse) |
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Prep Time: 40 Minutes Cook Time: 36 Minutes |
Ready In: 76 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. 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.
3. Yield: 4 servings
4. Prep Time: 20 minutes
5. Cook Time: 6 minutes
6. Difficulty: Easy
7. Morel Cream Sauce:
8. 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.
9. 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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