This pasta dish is just plain yummy. It is a bit spicy, a bit rich, and more than a bit good. Morels are delicious, wild mushrooms that have a wonderful flavor and texture. Spring flea or farmer markets often have morels for sale. These wild mushrooms are hard to find but lucky for me my husband has been successful harvesting a few this spring. If you cannot find morels, as they aren’t often available in the grocery store, use shiitake mushrooms. Your scallops should be firm, not mushy and smell fresh rather than smelling like fish. Frozen scallops are a good alternative. Try this recipe out, and you may find yourself making it again and again!
½ pound bay scallops
12 morel or shiitake mushrooms
10 cherry tomatoes
½ cup dry white wine
½ teaspoon red pepper flakes
¼ teaspoon freshly grated nutmeg
½ teaspoon each dried basil, thyme leaves, and marjoram
1 tablespoon dried onions
½ cup fat-free milk
1 egg yolk
½ teaspoon black pepper
salt to taste
2 tablespoons peanut oil
This recipe makes 2 very generous portions.
Prepare the pasta according to package directions. Reserve one cup of the pasta water. Set aside.
In large sauté pan heat the oil on medium-high heat. Clean morels carefully. Slice the mushrooms into ¼ inch slices. Add to oil and cook 3 minutes, turning frequently. Reduce the heat to medium and add the scallops you have dried on paper towels. Stir scallops and mushroom constantly for 2 minutes. Add the wine and spices and stir. Add the tomatoes you have cut in half. Whisk the egg yolk into the milk and add to pan, stirring as you add it. Reduce heat to medium-low and add pasta. Cook 2-3 minutes. If the pasta seems dry add a bit of your pasta water a bit at a time until it reaches the desired consistency. Serve with a drizzle of olive oil.