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
Scallops with Creamy Morels
To print this recipe, please click the small printer icon below.
Ingredients
- 4 ounces fresh morels
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 2 tablespoons finely minced shallots
- 1/2 teaspoon fresh thyme leaves
- salt
- freshly ground white pepper
- 1 teaspoon paprika
- 1/4 cup dry white wine
- 1/2 cup light chicken broth
- 1 tablespoon balsamic vinegar
- 1 cup heavy cream
- 8 large scallops, tough muscle removed, patted dry
- salt
- freshly ground white pepper
- chopped parsley, 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 into 1/4-inch rings, discarding the stems.
- Heat the 2 tablespoons olive oil and 1 tablespoon butter in a 10-inch skillet over medium-high. Add the morels, shallots, thyme, paprika and sauté 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. 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 center of each bowl. Garnish with parsley.
- Serves 2; can easily be doubled.
© 2024 Copyright Cocoa & Lavender
Karen (Back Road Journal)
May 25, 2024 at 6:01 amI wouldn’t have been able to resist those morels either. Love scallops and this recipe sounds absolutely wonderful.
Cocoa & Lavender
May 25, 2024 at 12:56 pmThanks, Karen — certainly not on my diet but well worth it, especially once I saw the morels.
Mad Dog
May 25, 2024 at 6:11 amThat looks stunning and I be the fresh morels were better than dried!
Cocoa & Lavender
May 25, 2024 at 12:55 pmFor 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.
Barb
May 25, 2024 at 6:40 amThis 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.
Cocoa & Lavender
May 25, 2024 at 12:54 pmYep. 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.
Carolyn J Niethammer
May 25, 2024 at 9:41 amLove 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.
Cocoa & Lavender
May 25, 2024 at 12:53 pmI agree wholeheartedly, Carolyn — there is a very small margin for error! Let me know what you think if you try my timing.
Gerlinde de Broekert
May 25, 2024 at 11:10 amI am just a little bit jealous David because I love Morel mushrooms. What a scrumptious meal.
Cocoa & Lavender
May 25, 2024 at 12:52 pmI do, as well, Gerlinde — and they are such a rarity here in the desert!
Melissa
May 25, 2024 at 12:10 pmSounds wonderful, and I’ll bet it would work equally well with shrimp!
Cocoa & Lavender
May 25, 2024 at 12:52 pmI imagine it would, Melissa! If you try it, let me know — and I’ll do the same!
Mimi Rippee
May 25, 2024 at 1:29 pmJust beautiful! I love scallops but guess what? Husband doesn’t really eat seafood. So I’ll just stare at your beautiful photos.
Cocoa & Lavender
May 26, 2024 at 11:52 amI’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!
Inger
May 25, 2024 at 2:05 pmYum! 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!
Cocoa & Lavender
May 26, 2024 at 11:52 amI blew the whole 4 ounces on this dish — should have had your sage advice earlier, Inger!
Inger
May 26, 2024 at 9:50 pmI’d probably have “blown” more if I’d had them David!
Cocoa & Lavender
June 1, 2024 at 7:33 amI think I would have, too
sherry
May 25, 2024 at 7:18 pmI 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!
Cocoa & Lavender
May 26, 2024 at 11:55 amThat 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.
Ronit
May 26, 2024 at 10:04 amFresh morels AND scallops in a creamy sauce – this is a combination I would find very hard to resist! 🙂
Cocoa & Lavender
May 26, 2024 at 11:57 amThat is exactly the way I felt — I couldn’t resist!
Pauline McNee
May 27, 2024 at 12:34 amDavid, 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.
Cocoa & Lavender
June 1, 2024 at 7:32 amI 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!
angiesrecipes
May 30, 2024 at 9:37 pmCan I invite myself over for the dinner? The scallops look so plump and tender…and that sauce is GOLD!
Cocoa & Lavender
June 1, 2024 at 7:31 amYes! Come any time. Thanks, Angie — glad you like the recipe.
Velva
May 31, 2024 at 4:48 pmDavid, 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
Cocoa & Lavender
June 1, 2024 at 7:30 amGlad to provide a laugh, Velva! And glad you like the recipe!
Jeff the Chef
June 5, 2024 at 6:05 amNear 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!
Cocoa & Lavender
June 9, 2024 at 11:51 amMaybe 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.
Raymund
June 5, 2024 at 6:21 pmDavid, 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!
Cocoa & Lavender
June 9, 2024 at 11:51 amThanks, Raymund!
Ben | Havocinthekitchen
June 8, 2024 at 3:41 pmOh 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!
Cocoa & Lavender
June 9, 2024 at 9:18 amThanks so much Ben – can’t wait for morel season next year!
The-FoodTrotter
June 11, 2024 at 11:16 amSince 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!
Cocoa & Lavender
June 20, 2024 at 9:58 amIs that when Morels are available in France? We don’t see them usually till late spring or early summer. I know that is the season for Saint-Jacques. I remember being in Paris and not being able to get enough of them at Christmas time. This dish would be perfect for Christmas.
2pots2cook
June 24, 2024 at 6:26 amIrresistible! Love every single ingredient!
Cocoa & Lavender
June 24, 2024 at 9:22 amI was lucky that all these ingredients just happen to be available on the same day!
Valentina
June 24, 2024 at 12:20 pmDavid, this looks amazing! What a delicious rich combination of ingredients. This will be made in my kitchen very soon. (Morels always remind me of coral. So interesting looking.) 🙂 ~Valentina