...purchase some fresh off the boat sea scallops...and these are huge! Morel mushrooms and butter give these babies a truffle like flavor that is just so hard to explain...but I am willing to share... This time of year its hard to find fresh organic morel mushrooms, so we go with dried, by soaking them for a few minutes in warm water, rinse and large grate... ...heat oil in pan...add onions and brown...remove and place back into bowl... ...add scallops to hot pan and sear on both sides...adding morels and mushrooms back into pan with a splash of white wine...simmering for a few more minutes...these babies are big and need it...plate After removing the scallops from pan I added more butter and oil and saute fresh spinach as a side for these...bon appetite!
WINE: Borghese, 2006 Chardonnay, one of our favorites from the North Fork of Long Island. We have opened numerous bottles of this and been pleased every time!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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