Seared Scallops With Mushrooms

True Morel mushrooms, or morchella, are one of the most desired wild mushrooms in the world! Morels come in all shapes and colors, but they taste very meaty and earthy compared to other mushrooms, which some people find too slimy. Give these mushrooms a try with seared scallops!

CUISINES: New American
LEVEL: MEDIUM
SERVING: 2 People
TIME: 30 min
INGREDIENTS:
  • Vegetables
  • 0.4 oz. Wild True Morel Mushroom, Dried
  • bowl Warm water
  • 5.3 oz. Asparagus
  • 1 clove Garlic
  • 0.2 oz. Chives
  • 1 sprig Fresh Thyme
  • 1 tbsp Butter
  • 3 oz. Fresh Shiitake Mushrooms
  • cup Red Wine
  • 1 tbsp Syrup
  • tbsp Balsamic Vinegar
  • Vegetables Sauté
  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • ½ tsp Ground Salt
  • ¼ tsp Ground Black Pepper
  • For Scallops
  • 9.7 oz. Scallops
  • ½ tsp Ground Salt
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Five Spice Powder
  • 2 tbsp Olive Oil
DIRECTIONS:
Step 1
Step 1
Step 1
After soaking morel mushrooms in warm water for 30 minutes, slice them in half lengthwise.
Step 2
Step 2
Step 2
Remove the bottom and roughly slice asparagus, mince garlic, chives, and thyme, and slice shiitake mushroom in half.
Step 3
Step 3
Step 3
Add red wine to a small saucepan along with syrup, balsamic vinegar, and 1 tablespoon of butter. Let it thicken.
Step 4
Step 4
Step 4
In a cast iron pan, add the other tablespoon of butter and minced garlic, stir until aromatic. Then, add morel mushrooms and shiitake mushrooms in olive oil.
Step 5
Step 5
Step 5
Add minced chives, thyme and sliced asparagus. Then, season with salt and black pepper.
Step 6
Step 6
Step 6
Score the surface of the scallops.
Step 7
Step 7
Step 7
Season with salt, black pepper and five spice powder.
Step 8
Step 8
Step 8
Sear the scallops until they turn golden brown on both sides.
Step 9
Step 9
Step 9
Add sautéed veggies, add scallops on top, dress with the red wine sauce, and sprinkle minced chives. Serve.