Seared Scallops With Mushrooms

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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!

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Vegetables
0.4 oz. Wild True Morel Mushroom, Dried
2/3 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
2/5 cup Red Wine
1 tbsp. Syrup
1½ tbsp. Balsamic Vinegar
Vegetables Sauté
1 tbsp. Butter
1 tbsp. Olive Oil
1/2 tsp. Ground Salt
1/4 tsp. Ground Black Pepper
For Scallops
9.7 oz. Scallops
1/2 tsp. Ground Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. Five Spice Powder
2 tbsp. Olive Oil

Directions:

Step 1

After soaking morel mushrooms in warm water for 30 minutes, slice them in half lengthwise.

Step 2

Remove the bottom and roughly slice asparagus, mince garlic, chives, and thyme, and slice shiitake mushroom in half.

Step 3

Add red wine to a small saucepan along with syrup, balsamic vinegar, and 1 tablespoon of butter. Let it thicken.

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