Pan-fried scallops and chanterelles with Noilly Prat sauce


Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
221K 19 4.5
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Last modified on: May 10th 2023

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
49 min.17 min.1 hour 6 min.
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Step by step recipe


Stage 1 - 15 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Wash 16 scallops, dry thoroughly and put on a plate on absorbant paper, then cover with a second sheet.

Leave to wait in the fridge.

Stage 2 - 15 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Prepare 200 g chanterelles.

Stage 3 - 5 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Cut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paper.

Stage 4 - 2 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pour 2 tablespoons olive oil into a pan on high heat. As soon as the oil is smoking, so very hot, add the mushrooms and cook without salt, stirring continuously for 2 minutes.

Please note: we don't add salt at this point as the mushrooms would give off water and go soft.

Stage 5 - 2 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Tip the mushrooms into a strainer to drain them, and only salt them now.

Stage 6 - 4 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Using the same pan, still on high heat, pour in 2 tablespoons olive oil and when really hot add the scallops.

Be careful, they will spit, so put a lid over 3/4 of the pan if you wish.

Stage 7 - 4 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Salt and pepper before turning the scallops over once they are a nice golden brown. Allow 3 or 4 minutes on each side.

Stage 8 - 2 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Remove the scallops from the pan and place on a wire rack. Cover with aluminium foil to keep them hot while you make the sauce.

Stage 9 - 3 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Heat the plates.

Put the pan back on high heat and pour in 4 tablespoons Noilly Prat, deglaze thoroughly with a wooden spoon or wooden spatula, then add 200 ml liquid cream.

Stage 10 - 7 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Stir thoroughly and bring to the boil. As soon as it boils, add 1 teaspoon French mustard and leave to thicken (just a couple of minutes).

Stage 11 - 2 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Turn down the heat and add the mushrooms. Stir to mix well and check seasoning.

Stage 12 - 5 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Put a layer of mushrooms on each plate and lay 4 scallops per person on top.

Garnish with chives and serve immediately.
Remarks
If you don't have any chanterelles use other wild mushrooms or cultivated ones as a last resort.

The same goes for the Noilly. You can use another vermouth like Martini or Cinzano instead.
And to drink?
A white wine goes really well with this dish. You might like to try a Pinot Gris from Alsace.
Keeping
Several days in the fridge, in a closed jar.
Source
Home-made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,509 Kcal or 6,318 Kj84 gr22 gr120 gr
75 %32 %2 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
150 Kcal or 628 Kj8 gr2 gr12 gr
8 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
377 Kcal or 1,578 Kj21 gr6 gr30 gr
19 %8 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Mustard
How much will it cost?
  • For 4 people : 14.81 €
  • Per person : 3.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Madras rice, Moist chocolate cake, Turnip and sesame puree (tahina) soup, Smoky potato and potimarron gratin, Bourguignon potatoes , ... All
ChanterellesChanterelles: You can check-out other recipes which use it, like for example: Individual creamy endive gratins, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Scallop and leek pancakes, Warm scallop and cabbage salad, Scallops with sorrel and Noilly Prat, Normandy seafood stew, ... All
Noilly PratNoilly Prat: You can get more informations, or check-out other recipes which use it, for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with cabbage julienne, Tournedos Rossini, Scallops with sorrel and Noilly Prat, ... All
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