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​Seared Scallops with Morels and Zucchini Tagliatelle

Seared Scallops with Morels and Zucchini Tagliatelles - Cuisine Inspired
6 Servings
30 min
Easy
​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. 
​"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
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  • Home
  • EAT OUT
    • RESTAURANTS >
      • FRANCE >
        • ALLÉNO PARIS
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS