Pan-fried scallops and chanterelles with Noilly Prat sauce

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 16 scallops
• 2 200 g chanterelles
• 3 2 tablespoons olive oil
• 4 2 tablespoons olive oil
• 5 4 tablespoons Noilly Prat
• 6 200 ml liquid cream
• 7 1 teaspoon French mustard
• 8 salt
• 9 pepper
• Total weight: 1,005 grams

Times:

Preparation	Cooking	Start to finish
49 min.	17 min.	1 hour 6 min.

Step by step recipe

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.
2	Prepare 200 g chanterelles.
3	Cut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paper.
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.
5	Tip the mushrooms into a strainer to drain them, and only salt them now.
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.
7	Salt and pepper before turning the scallops over once they are a nice golden brown. Allow 3 or 4 minutes on each side.
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.
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.
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).
11	Turn down the heat and add the mushrooms. Stir to mix well and check seasoning.
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.

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