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.
179,4224.3/5 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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  • 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.

And to drink?

A white wine goes really well with this dish. You might like to try a Pinot Gris from Alsace.

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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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: Smoked eggs, Creamy spinach and potato gratin, Apricot blancmange, Shallot confit tart, 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 with crunchy vegetables and wine sabayon, Scallops with cabbage julienne, Scallops with green asparagus tips and parmesan, Scallop and leek pancakes, 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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