<http://schema.org/recipeInstructions>
" Brush clean the morels, slice them length wise or leave whole depending on size. Clean the asparagus, peeling the lower part as desired. Dust the scallops lightly with flour. Steam or boil the asparagus to \u201Cal dente\u201D consistency. You may wish to saut\u00E9 them lightly in butter before serving. In a saut\u00E9 pan, melt the butter, add the shallot and saut\u00E9 for about 1 minute. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus). Add the scallops and saut\u00E9 about a minute on each side. (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter. Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a386/morel-mushrooms-scallops-asparagus-recipe/?src=shelter_footer>