Recipe: Pan-Seared Scallops with Porcini Mushrooms

Name: Pétoncles poêlées aux cèpes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: 500 g de pétoncles*300 g de cèpes sautés coupés en petits dés (mirepoix)un petit mélange de fines herbes hachées (cerfeuil,persil simpleet ciboulette)3 cl d'huile d'olives20 cl de jus de booeuf ou de volaillesel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.6/5 (13 reviews) Fishes

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Ingredients for 4 servings

500 g of scallops*
300 g of sautéed porcini mushrooms cut into small dice (mirepoix)
a small mixture of chopped fresh herbs (chervil, parsley and chives)
3 cl of olive oil
20 cl of beef or poultry stock
salt and freshly ground pepper

Step-by-step directions

1- In a non-stick skillet pour the olive oil and heat it until it is almost smoking then add your scallops immediately covering with a lid to prevent hot splatters from reaching you.
Let cook for 2 minutes, uncover then salt and pepper.

2- Add your sautéed porcini mushrooms then the fresh herbs.

3- Serve quickly on hot plates with the jus drizzle around.
*respect the fishing dates

Cèpes Saint jacques Roti de porc au four