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6 Servings
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30 min
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Easy
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Ingredients
18 large scallops, cleaned and patted dry
7oz fresh morels, cleaned and patted dry
2 shallots diced
1oz butter
½ cup white wine
1 cup heavy cream
6 large zucchini
Salt
Ground black pepper
Slice off the tough end portion of each morel and slice the mushrooms in half lengthwise. Put butter in a frying pan and add the shallots. When the shallots are soft, add the morels and cook until they’re soft.
Add the wine to the pan and cook 2 more minutes. Add the cream and cook 10 more minutes on medium heat. Season with salt and pepper.
Peel the zucchini and thinly slice them lengthwise with a vegetable peeler. The peeler naturally slices them the right size. Put butter in a frying pan and add the zucchini tagliatelle. Cook 3 minutes on medium heat. Don’t move the tagliatelle too much to avoid breaking them. Be careful not to overcook. They should remain firm. Season with salt and pepper.
Put butter in a large frying pan. Add the scallops in a single layer and cook without moving until well browned (approx. 2 minutes). Flip the scallops and continue to cook 1 to 2 minutes longer. Season with salt and pepper.
Heat the morel sauce and zucchini.
Place 3 scallops on each plate, drizzle with morels sauce and add the zucchini tagliatelle.
18 large scallops, cleaned and patted dry
7oz fresh morels, cleaned and patted dry
2 shallots diced
1oz butter
½ cup white wine
1 cup heavy cream
6 large zucchini
Salt
Ground black pepper
Slice off the tough end portion of each morel and slice the mushrooms in half lengthwise. Put butter in a frying pan and add the shallots. When the shallots are soft, add the morels and cook until they’re soft.
Add the wine to the pan and cook 2 more minutes. Add the cream and cook 10 more minutes on medium heat. Season with salt and pepper.
Peel the zucchini and thinly slice them lengthwise with a vegetable peeler. The peeler naturally slices them the right size. Put butter in a frying pan and add the zucchini tagliatelle. Cook 3 minutes on medium heat. Don’t move the tagliatelle too much to avoid breaking them. Be careful not to overcook. They should remain firm. Season with salt and pepper.
Put butter in a large frying pan. Add the scallops in a single layer and cook without moving until well browned (approx. 2 minutes). Flip the scallops and continue to cook 1 to 2 minutes longer. Season with salt and pepper.
Heat the morel sauce and zucchini.
Place 3 scallops on each plate, drizzle with morels sauce and add the zucchini tagliatelle.
"A festive scallop recipe for a gourmet or holiday dinner. The zucchini tagliatelle are a fun twist to the classic pasta tagliatelle!
You can replace the fresh morels with dried morel mushrooms."
~ Nathalie
You can replace the fresh morels with dried morel mushrooms."
~ Nathalie