Step by step recipe:
- 15 min.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.
- 15 min.Prepare 200 g chanterelles: cut off the stalks if they are dirty, then brush the mushrooms quickly under a gentle stream of cold water.
Important: do not soak the chanterelles or their delicate flavour will be lost in the water.
- 5 min.Cut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paper.
- 2 min.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.
- 2 min.Tip the mushrooms into a strainer to drain them, and only salt them now.
- 4 min.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.
- 4 min.Salt and pepper before turning the scallops over once they are a nice golden brown. Allow 3 or 4 minutes on each side.
- 2 min.
- 3 min.
- 7 min.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).
- 2 min.Turn down the heat and add the mushrooms. Stir to mix well and check seasoning.
- 5 min.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.