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Seared Sea Scallops with Morel Mushrooms English Peas and Orecchiette Pasta

Serves 4-6
Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

Seared scallops are quick-cooking, sweet, tender, mild and delectable. Morels are classically paired with a bit of cream in France. One bite and you will see why this is such a winning combination. Enjoy Chef Brian Streeter's recipe of Seared Sea Scallops with Morel Mushrooms, English Peas and Orecchiette Pasta with Cakebread Cellars Chardonnay.


1 lb. orecchiette pasta
2 T. olive oil
16 sea scallops
2 tsp. garlic
1 lb. morel mushrooms, cleaned*
1 c. peas, shelled
1/2 c. heavy cream
1/4 c. parmesan cheese, fresh grated
1 T. tarragon, chopped
salt & pepper


In well salted water, cook the pasta according to directions on the box. When the pasta is al dente or slightly undercooked, strain the pasta reserving a cup of the pasta water. Cool the pasta under cold water and set aside.

Lightly season the scallops with salt and pepper. In a large sauté pan over high heat add 1 tablespoon of olive oil. Add the scallops to the pan and turn the heat down to medium. Sear the scallop well on one side so they develop a crispy golden brown crust, do not cook the scallops on the other side. Remove the scallops from the pan and place on a paper towel. When the scallops have cooled cut them into quarters and set them aside.

Wipe the large sauté pan off with a paper towel, and place over medium high heat. Add a tablespoon of olive oil to the pan and then add the garlic. Once the garlic starts to cook add the morel mushrooms, cooking till they start to lightly brown. Add the peas and cream, and bring to a simmer. Add the scallops and simmer for one minute. Add the pasta and toss well. If the cream reduces too much and the pasta seems to dry add a little of the pasta water to moisten the sauce. Finish with fresh grated parmesan and tarragon, and season to taste with salt and pepper.

*If you find fresh morels buy small ones, they look and taste better. Clean morels in a bowl of warm water tossing them to remove excess dirt. Quickly remove them from the water on to a paper towel before cooking. If you can’t find fresh, use 1 oz. dried and soak in warm water before cooking.

**Peas are always best fresh, but if they are not in season use frozen.

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