Step by step recipe
This recipe in GIF
Stage 1 -
Wash 16 scallops, dry thoroughly and put on a plate on
, then cover with a second sheet.
Leave to wait in the fridge.
Stage 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 -
Cut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paper.
Stage 4 -
Pour 2 tablespoons
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 -
Tip the mushrooms into a
to drain them, and only salt them now.
Stage 6 -
Using the same pan, still on high heat, pour in 2 tablespoons
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 -
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 -
Remove the scallops from the pan and place on a wire rack.
to keep them hot while you make the sauce.
Stage 9 -
Stage 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 -
Turn down the heat and add the mushrooms. Stir to mix well and
Stage 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
% 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?
For 4 people : 10.33 € Per person : 2.58 € Note : These prices are only approximate
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 cream: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Apple Batter Puddings, Salmon with sorrel, Spinach and ricotta ravioli, Lemon and lime cakes, ... All Chanterelles: You can check-out other recipes which use it, like for example: Individual creamy endive gratins, ... All Scallops: You can check-out other recipes which use it, like for example: Warm scallop and cabbage salad, Scallops with fondue of leeks, Scallops au gratin, Scallops with crunchy vegetables and wine sabayon, Scallops with cabbage julienne, ... All Noilly Prat: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Tournedos Rossini, ... All News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on
2019-07-21) Note: We'll never share your email with anyone else. Follow this recipe (as 2 people already do)If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your email with anyone else.
Back to top of page