Prep
10 min
Cook
5 min
Total
15 min
Servings
4 serv.
Scallops pan-fried 1 minute per side stay pearly inside. Local chanterelles, simply wiped clean, keep their firm texture. Minced Lautrec garlic and diced tomato join at the last moment, uncooked.
Ingredients for 4 servings
tomato and Lautrec garlic pieces
- Pan-fried scallops with chanterelles for 4 people:
- 16 beautiful scallops
- 14 oz (400 g) of local chanterelles just wiped clean
- 1 beautiful firm tomato, blanched, seeded and cut into small squares
- 1 clove of Lautrec garlic finely minced
- 0.4 cup (10 cl) of meat or poultry stock
- butter and olive oil
- salt and ground pepper
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