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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.
248 K 4.5/5 (19 reviews)
1 hour 6 min.
Easy
14.85 €
4 people
9 IngredientsLast modified on: May 10th 2023
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 mustard - 8
salt - 9
pepper - Total weight: 1,005 grams
Times for this recipe
Preparation: 50 min.
Cooking: 20 min.
All in all: 1 hour 6 min.
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Step by step recipe
Stage 1 - ⌛ 15 min.
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.
Leave to wait in the fridge.
Stage 2 - ⌛ 15 min.
Prepare 200 g 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 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.
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 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.
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 4 tablespoons Noilly Prat, deglaze thoroughly with a wooden spoon or wooden spatula, then add 200 ml liquid cream.
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.
Stir thoroughly and bring to the boil. As soon as it boils, add 1 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 | 80 RDI=30 % | 20 RDI=2 % | 120 RDI=20 % | 1,510 RDI=80 % | 6,320 RDI: 80 % |
| 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 4 people : 14.85 €
- Per person : 3.75 €
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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)
Chanterelles
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Liquid cream
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Scallops
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Noilly Prat
Like these other recipes: Scallops with sorrel and Noilly Prat, Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with cabbage julienne, Tournedos Rossini, ... See them all 4
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