Name: Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 7 to 8 tablespoons Beurre Monté; 1 tablespoon unsalted butter; 1 tablespoon chopped shallot; Kosher salt and freshly ground white pepper; 1 to 2 tablespoons Tomato Diamonds; 2 cloves garlic, smashed; 30 medium stalks asparagus; 3 small sprigs thyme; Canola oil; 6 jumbo scallops, tough ligaments removed (about 2½ ounces each); 1 to 2 cups Vegetable Stock, Chicken Stock, or water; 24 medium morels (about 8 ounces), soaked in several changes of warm water until clean and rinsed; 2 tablespoons Brunoise; 2 teaspoons minced chives

Preparation info

Makes
6
Servings

Difficulty
Easy

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