Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée

Preparation info

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Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

This dish uses the classic combination of morels and asparagus. The sauce is simply a purée of asparagus finished with a little beurre monté. Our scallops are briny, which I think is fundamental in a good scallop. Be careful not to overcook them; too much heat will destroy that briny quality and make them stringy.

I cherish our scallop dishes, not only because of the scallops themselves but also because of my relationship with Ingrid Bengis. Her scallops are harvested from November