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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.

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Last modified on: November 28th 2010

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
49 min.17 min.1 hour 6 min.
Preservation: Several days in the fridge, in a closed jar.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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).
Stage 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.
Stage 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
150984 gr22 gr120 gr
75 %32 %2 %18 %
Per 100 g
CaloriesProteins CarbohydratesFats
1508 gr2 gr12 gr
8 %3 %<1 %2 %
Per person
CaloriesProteins CarbohydratesFats
37721 gr5 gr30 gr
19 %8 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 14.81 €
Per person : 3.70 €

Note : These prices are only approximate.

Change currency:

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
Grade this recipe :

More recipes?

This recipe use (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Pasta with mushrooms, Sauce Normande (for fish), Sausage with duchess potatoes and a Mont d'Or fondue , Creamy spinach and potato gratin, ... 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 crunchy vegetables and wine sabayon, Scallops with cabbage julienne, Scallops with fondue of leeks, Warm scallop and cabbage salad, Scallop and leek pancakes, ... All
Noilly PratNoilly Prat: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Tournedos Rossini, ... All

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