Friday, May 19, 2017

Scallops with cauliflower "rice" and sautéed morels

Wondering what to cook this weekend? Perhaps something with fresh spring mushrooms?
At my local market there is a Frenchman who comes on Saturdays and sells various mushrooms. Some are local, some from France, some from all over the world. That´s my chance to practice my French. "Bon jour", "trois cents grammes de morilles, s´il vous plait" and "au revoir". It´s a wonder that I can still have a conversation in French considering that at the University it was mostly the professor who used to miss the classes not the students. 



Currently it is morel season. Morels go nicely with asparagus, in a risotto, or with scallops. 
If you have never used morels before try sauteing them with a little butter. Keeping it simple works best. 





Scallops with cauliflower "rice" and sautéed morels

Ingredients
100g fresh morel mushrooms
8 scallops
1 cauliflower
1 small onion, thinly chopped
butter
flaky sea salt and black pepper
small basil leaves


To make cauliflower "rice" cut the cauliflower into smaller pieces and place them in a food processor. Pulse it a few times until the cauliflower is crushed into relatively small "rice".
Heat a table spoon of butter in a pan. Cook the onion at medium heat until glassy. Then add the cauliflower and cook for 3 minutes. The cauliflower should still be crunchy. Season with salt and pepper.


In another pan melt a table spoon of butter. Cook the morels in butter for 5 minutes until soft inside and buttery shiny outside.


Heat a griddle pan and melt a table spoon of butter. Place the scallops in the pan and leave for a couple of minutes without turning to caramelise on one side. Then turn and cook on the other side.


Serve the cauliflower with some fresh basil. Season the scallops and morels with freshly crushed black pepper and flaky sea salt.



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