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.
226K 4.5/5 based on 19 reviews
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Last modified on: May 10th 2023

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For 4 people, you will need:

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Times for this recipe
Preparation: 49 min.
Cooking: 17 min.
All in all: 1 hour 6 min.
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Step by step recipe


Stage 1 - 15 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
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
Prepare 200 g chanterelles.

Stage 3 - 5 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
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
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
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
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
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
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
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
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.
Pan-fried scallops and chanterelles with Noilly Prat sauce
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
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.
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 recipe80 30 %20 2 %120 20 %1,510 80 %6,320 80 %
Per 100 g8 3 %2 0 %10 2 %150 8 %630 8 %
Per person20 8 %5 1 %30 5 %380 20 %1,580 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Mustard
How much will it cost?
  • For 4 people : 14.81 €
  • Per person : 3.70 €

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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)
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