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1
Season the scallops on both sides with the salt and white pepper.
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2
Set a 12-inch saute pan over medium-high heat and add the olive oil.
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3
Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side.
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4
Add the butter, placing the cubes in different parts of the pan.
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5
Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute.
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6
Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
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7
Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl.
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8
Garnish with the remaining parsley.
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9
Difficulty: Easy
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10
In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water.
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11
Allow to soak for 10 minutes.
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12
Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve.
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13
Strain the remaining soaking water through cheesecloth and reserve separately.
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14
In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat.
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15
Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute.
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16
Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes.
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17
Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes.
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18
Add the heavy cream and cook until reduced by half, about 10 minutes.
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19
Swirl the remaining butter into the sauce and adjust the seasoning.
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20
Set aside on a low heat until ready to use.
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21
(Do not allow sauce to boil or it will separate.)
