(Note: Serves 2, double recipe for 4 and so on).
This dish goes nicely with garlic potatoes and asparagus
1 Bag scallops 16oz Trader Joes – Thawed completely pat dry with paper towels
8 morel mushrooms- Instructions to below**
Extra virgin olive oil – Drizzle in stainless steel fry pan or non –stick
4 Tbs. Butter
21 season salute – Trader Joes
3 Cloves garlic – sliced
1 Roma tomato – diced
Carrot slivers – Use peeler to get strings of carrot, then dice. Use this for garnish.
Basil leaf-Roll up to slice for garnish
Idaho Morel Mushrooms–To rejuvenate mushrooms I recommend Rival 32 Ounce Hot Pot Express to boil water quickly. Put 8 mushrooms in coffee cup pour hot water over top, let stand for about 15 minutes, until softened. Once you’re ready to cook them, remove from water. Reserve water you will use this later in recipe.
In a large stainless steel hot skillet drizzle olive oil, add butter let melt then sauté morel mushrooms for 1 minute, add your garlic sauté 1 minute more. Season both sides of scallops with 21 season salute, salt and pepper to taste. Gently place scallops in oil and butter mixture to brown 3 minutes one side. Once you turn scallops over add your tomatoes, stirring all around the scallops to scrape flavors from bottom of pan. Add 2 tablespoons of mushroom water reserve to create a great tasty sauce. Stir around gently 3 minutes more to create a slightly creamy red sauce. Remove scallops and mushrooms to arrange on plate, pour sauce on top with large spoon, garnish with carrots and basil. Serve with slices of Italian bread to sop up the sauce.
Pair up with Castle Rock 2009 Mendocino County Zinfandel. This great vintage wine brings out the peppery flavors of this seafood dish.
This dish was so good I just had to share it with you. Most of your ingredients can be found at Trader Joes if you have one in your area. If not, you can find most ingredients in your local grocery store. Accept for the Morel Mushrooms. I have given you a link for these guys. They are pricey, but worth it. You won’t need very many of these lovely morsels. It’s almost like eating a Truffle. Now I’m not talking about chocolate.