Pasta with Morel Cream Sauce and Scallops
Serves 4-6, it's pretty rich.

We got fresh scallops from a local vendor and fresh Morel mushrooms
from the farmers market ($15 for 3 ounces or so!).  This was an
experiment to highlight these two ingredients.

The flavor of the Morels was overshadowed by the rich cream sauce, but
added a richness and depth -- to an already rich sauce.  Next time,
make a less heavy sauce to allow the Morels to star; we're not sure
how to do this and keep enough moisture for the pasta.  Maybe we could
cut all the ingredients in half except for the Morels, and serve two.


3	C	Semolina flour
1	C	Water
2	Tbs	Olive Oil
1	tsp	Kosher Salt

Mix and knead in Kitchen-Aid.
Make pasta in manual Atlas pasta machine; we usually go to setting 5
 but decided it was a bit thick so went down to 6 (perhaps the
 mechanism's getting old -- we've been using it for over 10 years).
Cut into fettucini, flouring generously to prevent sticking.
Get pasta water boiling.
While sauce is thickening (below) cook pasta until al dente.


3	ounce	Fresh Morel Mushrooms (about 3/4 C)
3	Tbs	Butter
5		Shallots, chopped
4	clove	Garlic, chopped
2	C	Chicken Stock
2 1/4	C	Heavy Cream

Saute Morels, Shallots, Garlic in Butter about 6 minutes; remove to a plate.
Deglaze with 1/2 C Stock, reduce to a glaze.
Add remaining stock, reduce to 1 C.
Add Shallots, Morels, Garlic.
Add Cream, simmer and reduce to thicken a bit.


12	oz	Sea Scallops
		Sea Salt
		Pepper, black, coarsely ground course
1/2	tsp	Red Pepper flakes
1	tsp	Lime-infused Olive Oil

Heat nonstick pan very hot.
Film with Oil.
Coat scallops in Salt, Pepper, Chili flakes.
Saute in hot Oil, flipping until just barely done.


Drain pasta.
Add sauce to large pasta pot.
Return pasta to pot and coat well.
Divide pasta onto plates.
Add scallops.

$Id: Scallops_Morels_Pasta.txt,v 1.2 2003/05/25 03:48:01 chris Exp $