Recipe: Pan-fried scallops and sliced porcini mushrooms

Name: Poêlée de st jacques et lames de cèpes bouchons
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 4 portions
Ingredients: 12 belles st jacques (baie de St Brieuc); 200 g de petits cèpes \\"bouchons\\" épluchés ,essuyés et émincés dans la longueur; 1 gousse d'ail dégermée et coupée en 2; 10 cl de jus de rôti de volaille ou de veau; 50 g de beurre fermier 1/2sel; huile d'olives; sel fin et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.3/5 (6 reviews) Fishes

Prep 20 min

Cook 15 min

Rest 1h

Total 1h35

Servings 4 serv.

Ingredients for 4 servings

12 beautiful scallops (Bay of St Brieuc)
200 g of small porcini mushrooms "button" peeled, wiped and sliced lengthwise
1 garlic clove, germ removed and cut in half
10 cl of poultry or veal roasting stock
50 g of half-salted farmhouse butter
olive oil
fine salt and freshly ground pepper

Step-by-step directions

1 First melt your butter in your pan, when it is very hot place your porcini slices and your 2 half garlic cloves, salt and pepper then turn them over when they have taken on a beautiful color continue for another 2 minutes then turn off the heat and cover your pan.

2 In a large pan pour a good splash of olive oil when it is very hot quickly place your scallops* season with salt and freshly ground pepper
cook 1 minute on each side then turn off the heat and cover.

3 At the moment of tasting this dish turn the heat back on both pans
Then heat your stock.
Plating.
On beautiful hot plates arrange your scallops alternating them with the porcini slices then pour a drizzle of roasting stock around.
*Don't forget to pierce your corals to prevent them from splattering.