Scallops with Dried Mushroom Cream Sauce

By Emeril Lagasse

Special Ingredients:

- scallops
- dried morels (or wild mushrooms)
- white wine

This was my second time cooking scallops, and they turned out perfectly. Emeril's technique steps are very good. I've been adding shrimp to my scallop dishes. They go well with the scallops, and good protein for leftovers. I made more sauce and served with rice, so there would be tasty leftovers. The recipe calls for morels, but I used dried wild mushrooms and they worked well. I was worried to use too many dried mushrooms, but the cream mellows them down. Overall wonderful dish to satisfy my scallop craving. I've been using decent wine from Trader Joe's for cooking, but this french wine comes through as sour and tangy. I want to find a better wine to compliment the sauces.

Will I make it again? - yes. I like dried mushrooms, and will follow the technique for scallops with other recipes.