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.
177,2404.3/5 for 12 ratings
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Last modified on: November 28th 2010

For 4 people, you will need:

Change those ingredients 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.
Keeping: Several days in the fridge, in a closed jar.
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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
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).

How much will it cost?

Note : These prices are only approximate

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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.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Rustic chicken and mushroom pie, Tagliatelle and courgette spaghetti, carbonara style, Pumpkin (or potimarron) soup, Fillets of sole Dieppoise, ... 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 au gratin, Warm scallop and cabbage salad, Scallops with fondue of leeks, Scallops with crunchy vegetables and wine sabayon, Normandy seafood stew, ... 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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