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Scallops & Morel Cream Sauce

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Comments

  • RRP
    RRP Posts: 26,025
    That is simply COOL!!!!

    Though I am a morel hunter myself either my eyesight is going bad or my usual hunting ground has gone kaput! OTOH our weather has only been 2 things - either COLD or VERY DRY!

    Several years ago I could find some on my wooded property and that made me EXTREMELY happy!!!

    Shifting gears here now...maybe 8 years ago a customer from Canada sent me a Food Saver sealed bag with 1 pound of dried black ones. Just this week I found them in our cupboard. I know if I try them as Pat would NOT be a participant in trying to enjoy them! Any tried and proven experienced users here?
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    That's a great looking presentation.  I haven't had morels in years, but.paired with scallops and linguine is a winner for sure.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • bgebrent
    bgebrent Posts: 19,636
    Thanks Ron. If you reconstitute them with boiling hot water I believe you are fine. I soak them 20 minutes. No reason there should be any concern and bonus time is you get them all. I filter the water through a coffee filter and use the morel water in both the cream sauce and the water for the noodles. If you want me to test them for you I’ll give you my address  ;)
    Sandy Springs & Dawsonville Ga
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  • RRP
    RRP Posts: 26,025
    bgebrent said:
    Thanks Ron. If you reconstitute them with boiling hot water I believe you are fine. I soak them 20 minutes. No reason there should be any concern and bonus time is you get them all. I filter the water through a coffee filter and use the morel water in both the cream sauce and the water for the noodles. If you want me to test them for you I’ll give you my address  ;)
    Thank you for your KIND offer, Doc, but....oh never mind!  =)
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  • bgebrent
    bgebrent Posts: 19,636
    RRP said:
    bgebrent said:
    Thanks Ron. If you reconstitute them with boiling hot water I believe you are fine. I soak them 20 minutes. No reason there should be any concern and bonus time is you get them all. I filter the water through a coffee filter and use the morel water in both the cream sauce and the water for the noodles. If you want me to test them for you I’ll give you my address  ;)
    Thank you for your KIND offer, Doc, but....oh never mind!  =)
    Enjoy those amazing mushrooms!
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    That’s a very special meal beautifully done. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    SciAggie said:
    That’s a very special meal beautifully done. 
    Thank you sir. 
    Sandy Springs & Dawsonville Ga
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  • thetrim
    thetrim Posts: 11,375
    Great cook, Brent!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • bluebird66
    bluebird66 Posts: 2,789
    That's an awesome cook!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,606
    Brother... mighty fine meal there.....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Meh. Looks aight :wink:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • MaskedMarvel
    MaskedMarvel Posts: 3,203
    I need a cast iron for the BGE. Seared scallops are one of my favorite foods. That pasta with the morels is inspirational! Going to have to track some down..
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • alaskanassasin
    alaskanassasin Posts: 8,169
    RRP said:
    That is simply COOL!!!!

    Though I am a morel hunter myself either my eyesight is going bad or my usual hunting ground has gone kaput! OTOH our weather has only been 2 things - either COLD or VERY DRY!

    Several years ago I could find some on my wooded property and that made me EXTREMELY happy!!!

    Shifting gears here now...maybe 8 years ago a customer from Canada sent me a Food Saver sealed bag with 1 pound of dried black ones. Just this week I found them in our cupboard. I know if I try them as Pat would NOT be a participant in trying to enjoy them! Any tried and proven experienced users here?
     
    It seems like when you reconstitute them in water you lose a lot of the flavor.   For this reason we freeze them, however if you can reuse the water for say risotto your ahead of the game!
    South of Columbus, Ohio.


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  • Stormbringer
    Stormbringer Posts: 2,249
    Outstandingly simple and elegant, nice one.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • LetsEat
    LetsEat Posts: 459
    Be still my heart.....love on a plate. 
    IL 
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