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.
204K 19 4.5
Last modified on: November 28th 2010
Keywords for this recipe:ScallopsMushroomsNoilly pratCreamy sauceFor 8 people, you will need:
- 1
32 scallops - 2
400 g chanterelles - 3
4 tablespoons olive oil - 4 4 tablespoons olive oil
- 5
8 tablespoons Noilly Prat - 6
400 ml liquid cream - 7
2 teaspoons French mustard - 8
salt - 9
pepper - Total weight: 2,010 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 49 min. | 17 min. | 1 hour 6 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Wash 32 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 400 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.
Drain.
Important: do not soak the chanterelles or their delicate flavour will be lost in the water.
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 4 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.
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 4 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.
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 8 tablespoons Noilly Prat, deglaze thoroughly with a wooden spoon or wooden spatula, then add 400 ml liquid cream.
Put the pan back on high heat and pour in 8 tablespoons Noilly Prat, deglaze thoroughly with a wooden spoon or wooden spatula, then add 400 ml liquid cream.
Stage 10 - 7 min.
Stir thoroughly and bring to the boil. As soon as it boils, add 2 teaspoons French 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,018 Kcal or 12,636 Kj | 169 gr | 45 gr | 241 gr |
| 151 % | 65 % | 4 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 150 Kcal or 628 Kj | 8 gr | 2 gr | 12 gr |
| 8 % | 3 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 377 Kcal or 1,578 Kj | 21 gr | 6 gr | 30 gr |
| 19 % | 8 % | 1 % | 5 % |
How much will it cost?
Source
Home-made.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Triple-Cheese Pumpkin Gratin, Rosemary steamed fish, Cocotte eggs with Comté, Tandoori-flavoured chicken with leeks, Rabbit civet "à la normande", ... 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: Scallops with fondue of leeks, Normandy seafood stew, Scallops with crunchy vegetables and wine sabayon, Warm scallop and cabbage salad, Scallops with green asparagus tips and parmesan, ... All |
 | Noilly Prat: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Scallops with sorrel and Noilly Prat, Tournedos Rossini, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.675K 313.9 36 min. January 27th 2017
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.156K5 35 min. October 16th 2011
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.5M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).399K 25 44 min. January 23th 2022
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.449K3.7 40 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-07-03)
Note: We'll never share your e-mail address with anyone else.
Post your 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.