Friday, August 6, 2010

Scallops; campanelle with onions and morels

Bring water to a boil for pasta.

Begin by coarsely chopping a large white onion, and sauteing in copious amounts of browned butter. Add washed whole morel mushrooms, your favorite spices (salt, papper, thyme, taragon). Once onions are soft, remove most of the sauce to the serving bowl for the pasta.

Salt the boiling water and add the pasta, and, as always for perfect pasta, set the timer for two minutes less than the package instructions.

Brown some more butter in the same pan, and, when it is hot, sear the outsides of some large bay scallops. Be sure to buy them dry-packed — most scallops are "wet", which means they are packed in a soapy-tasting liquid to keep them plump longer.

Plate the scallops. Drain the pasta.

If necessary, brown even more butter, and return the onions to the pan. Add cream and white wine, and reduce briefly, making some sort of stroganoff. Toss with the pasta. Finally, deglaze the pan with white wine, and pour the jus over the scallops. Enjoy!

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