...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!