Recipe: Pan-fried Scallops with Chanterelles

1 In a skillet, add a knob of butter and a little olive oil. When hot, quickly sauté your chanterelles (2 minutes), season with salt and pepper, then remove from heat and cover the skillet.

2 Just before serving, heat a skillet with a little olive oil. When very hot, pan-fry your seasoned scallops for 1 minute on each side. Remove from heat and transfer to a plate.

3 Heat the same skillet again, add the meat stock (deglaze), and the chanterelles. At the last moment add your tomato squares and minced garlic. Then return your scallops to the skillet and toss quickly to heat them through.
Plate quickly and elegantly on warm plates.