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.
235 K 4.5/5 (19 reviews)
1 hour 6 min.
Easy
2 people
9 IngredientsLast modified on: May 10th 2023
For 2 people, you will need:
- 1
8 scallops - 2
1 cup chanterelles - 3
1 tablespoon olive oil - 4 1 tablespoon olive oil
- 5
2 tablespoons Noilly Prat - 6
½ cup liquid cream - 7
½ teaspoon Mustard - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 20 min.
All in all: 1 hour 6 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Wash 8 scallops, dry thoroughly and put on a plate on absorbant paper, then cover with a second sheet.
Leave to wait in the fridge.
Leave to wait in the fridge.
Stage 2 - 15 min.
Prepare 1 cup chanterelles.
Stage 3 - 5 min.
Cut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paper.
Stage 4 - 2 min.
Pour 1 tablespoon 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.
Please note: we don't add salt at this point as the mushrooms would give off water and go soft.
Stage 5 - 2 min.
Tip the mushrooms into a strainer to drain them, and only salt them now.
Stage 6 - 4 min.
Using the same pan, still on high heat, pour in 1 tablespoon 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.
Be careful, they will spit, so put a lid over 3/4 of the pan if you wish.
Stage 7 - 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.
Stage 8 - 2 min.
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.
Heat the plates.
Put the pan back on high heat and pour in 2 tablespoons Noilly Prat, deglaze thoroughly with a wooden spoon or wooden spatula, then add ½ cup liquid cream.
Put the pan back on high heat and pour in 2 tablespoons Noilly Prat, deglaze thoroughly with a wooden spoon or wooden spatula, then add ½ cup liquid cream.
Stage 10 - 7 min.
Stir thoroughly and bring to the boil. As soon as it boils, add ½ teaspoon Mustard and leave to thicken (just a couple of minutes).
Stage 11 - 2 min.
Turn down the heat and add the mushrooms. Stir to mix well and check seasoning.
Stage 12 - 5 min.
Put a layer of mushrooms on each plate and lay 4 scallops per person on top.
Garnish with chives and serve immediately.
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.
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home-made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 10 RDI=1 % | 60 RDI=9 % | 750 RDI=40 % | 3,160 RDI: 40 % |
| Per 100 g | 8 RDI=3 % | 2 RDI=0 % | 10 RDI=2 % | 150 RDI=8 % | 630 RDI: 8 % |
| Per person | 20 RDI=8 % | 5 RDI=1 % | 30 RDI=5 % | 380 RDI=20 % | 1,580 RDI: 20 % |
How much will it cost?
- For 2 people : 7.45 €
- Per person : 3.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Pain perdu, Chocolate sauce, Sausage mushroom and cheese crumble, Cocotte eggs with Comté, Flamiche, ... See them all 168
Chanterelles
Like these other recipes: Individual creamy endive gratins, ... See them all 1
Scallops
Like these other recipes: Scallops with fondue of leeks, Breton style shellfish and vegetable soup, Scallop and leek pancakes, Scallops with sorrel and Noilly Prat, Warm scallop and cabbage salad, ... See them all 10
Noilly Prat
Like these other recipes: Scallops with cabbage julienne, Scallops with sorrel and Noilly Prat, Tournedos Rossini, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... See them all 4
Other recipes you may also like
Green Piedmont Salad
In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.July 16th 201488 K3.9 35 min.
Fillet of salmon meunière
A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley. Every bit as good as sole.April 11th 202144 K 25 min.
Ramekins with almonds, apples and lemon
A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.November 5th 202315 K 45 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017464 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018420 K 24.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 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 e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.