Fish — dried morels
Scallops with Asparagus and Morel Cream
Generous scallops, tender asparagus and a rich morel cream make up this festive recipe. A dish that looks elaborate yet remains achievable at home with a little organisation.
- Serves
- Serves 6
- Preparation
- 1 hr
- Cooking
- 45 mins
Ingredients
Method
Soak the morels in cold water overnight. The next day, drain them, carefully filtering the soaking liquid.
Sweat the finely chopped shallots in a knob of butter, add the morels (you can include a few black trumpets if you have them), then pour in the maceration juice. Reduce by half over a low heat.
Add the double cream and a tablespoon of veal stock powder. Leave to thicken, stirring regularly, then incorporate a knob of butter and, if needed, lightly thicken with a little diluted cornflour. Keep the sauce warm.
Quickly sear the scallops in a mix of hot butter and oil, season with salt and pepper. Reheat the asparagus in a steamer or microwave.
Arrange a bed of dressed lamb's lettuce with a drizzle of balsamic vinegar in each plate. Distribute the scallops and arrange a bundle of asparagus alongside. Coat generously with the morel sauce and serve immediately.