Pan-fried scallops and chanterelles with Noilly Prat sauce

Step by step recipe:

  1. 15 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #1
    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.
  2. 15 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #2
    Prepare 200 g chanterelles: cut off the stalks if they are dirty, then brush the mushrooms quickly under a gentle stream of cold water.

    Drain.

    Important: do not soak the chanterelles or their delicate flavour will be lost in the water.
  3. 5 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #3
    Cut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paper.
  4. 2 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #4
    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.
  5. 2 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #5
    Tip the mushrooms into a strainer to drain them, and only salt them now.
  6. 4 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #6
    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.
  7. 4 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #7
    Salt and pepper before turning the scallops over once they are a nice golden brown. Allow 3 or 4 minutes on each side.
  8. 2 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #8
    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.
  9. 3 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #9
    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.
  10. 7 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #10
    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).
  11. 2 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #11
    Turn down the heat and add the mushrooms. Stir to mix well and check seasoning.
  12. 5 min.Pan-fried scallops and chanterelles with Noilly Prat sauce : Photo of step #12
    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.

Source:

Home-made

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