A Morel Compass.

It’s a special type of compass (and knowledge) that finds the most wonderful mushrooms in the wild. My friends at Desert Pearl Mushrooms have such a compass, as well as incredible knowledge. Last week, in addition to their shiitakes, lion’s mane, oyster, and chestnut mushrooms, they had beautiful wild morels. How could I resist? A combination of morels and scallops came to mind, as I had some scallops from White Cane Salmon.

A little search online brought many recipes but the one that I used and tweaked was by Emeril. After complaining about people who make changes to perfectly good recipes, guess what I did? Yep, I changed it. Just some reduction in fat content and flavor upgrades, and — oh! — I used fresh morels and his were dried. I know his must be wonderful, but mine definitely is. And that gorgeous bowl with the mushrooms? My friend and former student Pragnya made that. Talk about perfect colors!

~ David

35 Comments

  1. Karen (Back Road Journal)

    May 25, 2024 at 6:01 am

    I wouldn’t have been able to resist those morels either. Love scallops and this recipe sounds absolutely wonderful.

    Reply
    • Cocoa & Lavender

      May 25, 2024 at 12:56 pm

      Thanks, Karen — certainly not on my diet but well worth it, especially once I saw the morels.

      Reply
  2. Mad Dog

    May 25, 2024 at 6:11 am

    That looks stunning and I be the fresh morels were better than dried!

    Reply
    • Cocoa & Lavender

      May 25, 2024 at 12:55 pm

      For me, Mad Dog, there are very few times when a dried mushroom even comes close to a fish one. One dried version I do like — shiitakes.

      Reply
  3. Barb

    May 25, 2024 at 6:40 am

    This dish looks and sounds magnificent! Hopefully, I can find some fresh morels. I’m sure it would work with other fresh mushrooms but none top morels for flavor, in my opinion. Hope you’re rested and caught up after your trip to France. No matter how wonderful the trip coming home is always wonderful also.

    Reply
    • Cocoa & Lavender

      May 25, 2024 at 12:54 pm

      Yep. Morels are so special and rare, Barb. I really think this would be great with chanterelles — but they can be hard to find, too. Thanks for checking in on the jet lag — we are doing pretty well. Enjoying a quiet week of looking at photos and reminiscing.

      Reply
  4. Carolyn J Niethammer

    May 25, 2024 at 9:41 am

    Love scallops but am fussy about their cooking, it’s so precise. Underdone, yuk. Overdone, tough. And only a tiny bit of time differentiates the two. I’ll use your timing.

    Reply
    • Cocoa & Lavender

      May 25, 2024 at 12:53 pm

      I agree wholeheartedly, Carolyn — there is a very small margin for error! Let me know what you think if you try my timing.

      Reply
  5. Gerlinde de Broekert

    May 25, 2024 at 11:10 am

    I am just a little bit jealous David because I love Morel mushrooms. What a scrumptious meal.

    Reply
    • Cocoa & Lavender

      May 25, 2024 at 12:52 pm

      I do, as well, Gerlinde — and they are such a rarity here in the desert!

      Reply
  6. Melissa

    May 25, 2024 at 12:10 pm

    Sounds wonderful, and I’ll bet it would work equally well with shrimp!

    Reply
    • Cocoa & Lavender

      May 25, 2024 at 12:52 pm

      I imagine it would, Melissa! If you try it, let me know — and I’ll do the same!

      Reply
  7. Mimi Rippee

    May 25, 2024 at 1:29 pm

    Just beautiful! I love scallops but guess what? Husband doesn’t really eat seafood. So I’ll just stare at your beautiful photos.

    Reply
    • Cocoa & Lavender

      May 26, 2024 at 11:52 am

      I’m so sorry he doesn’t like seafood — that was a requirement for our marriage! Maybe you’ll have a lunch with some friends — you can make it for them!

      Reply
  8. Inger

    May 25, 2024 at 2:05 pm

    Yum! Brings me back to the time I stumbled on a few morels and “stretched” them in a cream sauce with mussels. Scallops would be even better!

    Reply
    • Cocoa & Lavender

      May 26, 2024 at 11:52 am

      I blew the whole 4 ounces on this dish — should have had your sage advice earlier, Inger!

      Reply
      • Inger

        May 26, 2024 at 9:50 pm

        I’d probably have “blown” more if I’d had them David!

        Reply
  9. sherry

    May 25, 2024 at 7:18 pm

    I think recipes are always up for changing:) This looks so very delicious David! I’m actually eating mushroom pate at the moment (shop bought) and thinking of those mushroom deaths here … Your photo of the dish is so wonderful!

    Reply
    • Cocoa & Lavender

      May 26, 2024 at 11:55 am

      That was a horrible story, Sherry. Did they ever determine if it was intentional or accidental?

      I think I’m the same way — “change away” when it comes to recipes. My rant the other day (the blueberry lemon cake) is about the criticism of a chef for their recipe. Sure – change it but don’t tell a chef they are wrong. It’s rude, especially when it comes to personal preferences.

      Reply
  10. Ronit

    May 26, 2024 at 10:04 am

    Fresh morels AND scallops in a creamy sauce – this is a combination I would find very hard to resist! 🙂

    Reply
    • Cocoa & Lavender

      May 26, 2024 at 11:57 am

      That is exactly the way I felt — I couldn’t resist!

      Reply
  11. Pauline McNee

    May 27, 2024 at 12:34 am

    David, I always drool when you cook one of your delicious scallop recipes. This one looks perfect. We seem to only be able to buy them frozen these days, but they still thaw out beautifully so I need to get my act together and make a scallop dish, based on one of yours I suspect. We love scallops. Thanks so much for sharing, and oh to have access to these mushrooms. Yes the bowl is gorgeous.

    Reply
    • Cocoa & Lavender

      June 1, 2024 at 7:32 am

      I agree, Pauline — they are still so good when frozen – I just need to drain them and let them dry out a bit before searing. I think this would work well with any wild mushroom, Pauline – morels were a one-week special and I may not see them again till next year!

      Reply
  12. angiesrecipes

    May 30, 2024 at 9:37 pm

    Can I invite myself over for the dinner? The scallops look so plump and tender…and that sauce is GOLD!

    Reply
    • Cocoa & Lavender

      June 1, 2024 at 7:31 am

      Yes! Come any time. Thanks, Angie — glad you like the recipe.

      Reply
  13. Velva

    May 31, 2024 at 4:48 pm

    David, your scallop dish with the fresh morel mushrooms is gorgeous. I chuckled at your comment about revising perfectly good recipes, I do it all the time (laugh). A good recipe is a foundation ready for the tweaks and little this, little that-

    Velva

    Reply
    • Cocoa & Lavender

      June 1, 2024 at 7:30 am

      Glad to provide a laugh, Velva! And glad you like the recipe!

      Reply
  14. Jeff the Chef

    June 5, 2024 at 6:05 am

    Near to where I spend the summers they forage morels. Of course, by the time of year that I get there, it’s too late. But one of these days!

    Reply
    • Cocoa & Lavender

      June 9, 2024 at 11:51 am

      Maybe you should talk to some of your neighbors and have them send them to you! The season is so short, you really have to jump on it.

      Reply
  15. Raymund

    June 5, 2024 at 6:21 pm

    David, your culinary adventures with morels and scallops sound absolutely delightful! It’s always fun to put your own spin on recipes, and it sounds like you nailed it with your tweaks. Nice!

    Reply
  16. Ben | Havocinthekitchen

    June 8, 2024 at 3:41 pm

    Oh this dish looks utterly delicious. I’ve actually never had morels, but I now now a good way to utilize them. Pairing them with scallops sounds like a genius idea!

    Reply
    • Cocoa & Lavender

      June 9, 2024 at 9:18 am

      Thanks so much Ben – can’t wait for morel season next year!

      Reply
  17. The-FoodTrotter

    June 11, 2024 at 11:16 am

    Since I’m not obsessed by scallops and morels I bet your dish is beyond delicious. Looks more like a Christmassy favourite to me… I mean it will become for december haha!

    Reply

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