Recipe: Pan-fried Scallops with Chanterelles

Name: Poêlée de coquilles st Jacques aux girolles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 portions
Ingredients: éclats de tomate et d'ail de LautrecPoêlée de coquilles st Jacques aux girolles pour 4 personnes :16 belles coquilles st jacques400 g de girolles du pays juste essuyées1 belle tomate ferme ,émondée, égrainée et taillée en petits carrés1gousse d'ail de Lautrec ciselée finement10 cl de jus de viande ou de volaillebeurre et huile d'olivessel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Fishes

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

tomato and Lautrec garlic pieces

Pan-fried scallops with chanterelles for 4 people:
16 beautiful scallops
400 g of local chanterelles just wiped clean
1 beautiful firm tomato, blanched, seeded and cut into small squares
1 clove of Lautrec garlic finely minced
10 cl of meat or poultry stock
butter and olive oil
salt and ground pepper

Step-by-step directions

1- In a skillet, add a knob of butter and a little olive oil. When hot, quickly sauté your chanterelles (2 minutes), season with salt and pepper, then remove from heat and cover the skillet.

2- Just before serving, heat a skillet with a little olive oil. When very hot, pan-fry your seasoned scallops for 1 minute on each side. Remove from heat and transfer to a plate.

3- Heat the same skillet again, add the meat stock (deglaze), and the chanterelles. At the last moment add your tomato squares and minced garlic. Then return your scallops to the skillet and toss quickly to heat them through.
Plate quickly and elegantly on warm plates.

Girolles St jacques St jacques aux girolles