by Erin Raymond
I recently saw a post by Langdon Cook on Instagram of a meal with morels and scallops that looked amazing. I had never had morels with scallops, but decided I needed to try it immediately. Fortunately, a couple days after I decided this, Brady and I found a couple pounds of morels. I looked at a number of different recipes online and combined them into the recipe below. It was delicious! Thanks for the inspiration Langdon!
Begin by roasting the asparagus in the oven with a bit of olive oil and cook wild rice pilaf. Melt butter in a pan and sautee the morels and shallots until the mushrooms are cooked through. Turn the heat up to medium and add the scallops, turning once. Add some cream when flipping the scallops. Once the scallops are done, serve over wild rice pilaf and top with fresh thyme and asparagus.