Ingredients for 4 servings
- 12 beautiful scallops, well cleaned
- 300 g (10.5 oz) chanterelles, tips trimmed
- 20 cl (0.8 cup) poultry stock
- 1 dash of soy sauce
- 1 shallot, minced
- butter, half salt and olive oil
- fine salt and freshly ground pepper
Recipe: Pan-seared scallops and chanterelles
Prep
20 min
Cook
10 min
Rest
1h
Total
1h30
Servings
4 serv.
Step-by-step directions
1 Pour a drizzle of olive oil and when hot, place your scallops, salt and pepper them, pan-sear for 40 seconds on each side, transfer to a plate and cover to let them rest.
2 In the pan (without cleaning it), add a generous knob of salted butter and when hot, add the chanterelles, salt and pepper, then add the minced shallot (3 minutes), then place your scallops on top with the juice, turn off heat and cover.
3 Heat your poultry stock with a few drops of soy sauce.
4 Arrange the scallops on 4 hot plates and pour the boiling sauce over them.
Wine Pairing
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