Recipe: St jacques girolles et cèpes

Name: St jacques girolles et cèpes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 beautiful French scallops; 100 g (3.5 oz) of wild chanterelles with just the stem removed and dusted; 200 g (7 oz) of small porcini mushrooms (buttons) with stem scraped and the rest just dusted sliced thinly lengthwise; 30 g (1.1 oz) of duck fat; 2 cloves of pink garlic in skin just crushed; olive oil; 1 dash of soy sauce; salt and freshly ground pepper

By chef patrick Asfaux 3.9/5 (14 reviews) · 🍳 31 made it

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

12 beautiful French scallops
100 g (3.5 oz) of wild chanterelles with just the stem removed and dusted
200 g (7 oz) of small porcini mushrooms (buttons) with stem scraped and the rest just dusted sliced thinly lengthwise
30 g (1.1 oz) of duck fat
2 cloves of pink garlic in skin just crushed
olive oil
1 dash of soy sauce
salt and freshly ground pepper

Step-by-step directions

1 In a large pan pour the duck fat, when it is hot pour in the slices of porcini and garlic cloves, mark the porcini on both sides salt and pepper for 2 minutes then add your chanterelles resalt a little sauté for 2 minutes then turn off the heat and cover.

2 Just before serving.
In a large pan pour a large dash of olive oil and a knob of butter 1/2 salt, when the mixture is foamy install your scallops, salt and pepper and mark them on both sides in 3 minutes then cover and turn off the heat.

3 When serving, turn on the heat under the pans then arrange on your well heated plates your scallops quickly install between each one a slice of porcini then the chanterelles around then pour a dash of soy sauce in the remaining scallop juice and pour boiling over it.