1 Pour olive oil into a skillet. When it's really hot, arrange your scallops and shrimp. Salt and dust the scallops with combava and the shrimp with a pinch of Espelette pepper. Cook 1 minute on each side, then transfer to a plate and cover.
2 Return the skillet to the heat and add your fresh or frozen chanterelles. Toss in the garlic petals, salt lightly and pepper. Cook for 4 minutes. Add a generous knob of half-salted butter, then remove from heat and cover.
3 After 5 minutes, reheat your skillet. Return the chanterelles to the center, then arrange the scallops and shrimp on either side. Pour the juices they've released over everything. Heat for 2 minutes and serve at the table.
A beautiful recipe built on simplicity, bringing together the essence of three ingredients that sing in harmony. Try it once and tell me what you think.
September through October, when end-of-season chanterelles are still meaty at the market and the first scallops are coming back from the Normandy and Brittany coasts, that's the exact moment to pull out this recipe. No need to wait for the holidays. Trap number one here is overcooking the scallops: 1 minute per side in oil that's truly hot, not lukewarm. Over 2 minutes and they turn rubbery, releasing all their water into the pan and ruining the chanterelles. Cover them the moment they leave the heat, the rest does the work. As a variation, Basques sometimes swap shrimp for whole langoustines and crank up the Espelette a notch higher. It changes everything: briny, spicier. Both versions hold their own.
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