forrest scallops

Dried Morrell Mushrooms
Heavy Cream
Shallot
6-8 Large Scallops
Dry vermouth - White wine

Rehydrate mushrooms in a couple cups of hot water. Strain water to remove sand/dirt. Carmelize minced shallots in a bit of butter. Add mushroom water and reduce until thick. Add wine and reduce further. Sprinkle salt, pepper, and sugar to the scallops and sear on each side. Hit sauce with the cream and the mushrooms and heat through -- reduce as needed. Plate sauce, scallops -- garnish all with thin slices of lemon, pepper, parsly sprigs.