PAN-ROASTED MAINE JUMBO SCALLOPS WITH MOREL MUSHROOMS AND ASPARAGUS PURéE

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PAN-ROASTED MAINE JUMBO SCALLOPS WITH MOREL MUSHROOMS AND ASPARAGUS PURéE image

Categories     Dinner

Yield 6

Number Of Ingredients 16

30 stalks asparagus
1-2 cups vegetable stock
8 ounces morels soaked in several changes of water until clean and then rinsed
1 tbs unsalted butter
3 small sprigs thyme
2 cloves garlic mashed
1 tablespoon chopped shallot
7 - 8 tablespoons Beurre Monte
2 tablespoons minced chives
2 tablespoons Brunolse
(1 part carrots 1/16 inch dice
1 part turnips 1/16 inch dice
1/2 part leek greens; blanche separately )
Kosher salt and white pepper
1 - 2 tablespoons tomato diamonds
Scallops

Steps:

  • -cut off the bottom third of the asparagus stalks. I then cut off the tips, and kept the stalks since I knew I had to cook and use both -

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