SEA SCALLOPS WITH CHANTERELLE MUSHROOMS

 

 

This is the time of year to use the bounty of the earth! Chanterelle mushrooms are absolutely delicious, especially in this outstanding recipe! Pair with a sublime white wine from Bordeaux, such as Blanc Graves.

 

Preparation: 1 hour; cooking time: 25 min.

Serving 4

 

16 to 20 sea scallops

1 oz. chanterelle mushrooms, soaked 30 minutes in warm water, washed and drained

16 oz. baby Bella mushrooms, thoroughly washed, drained and quartered

2 leeks, thoroughly washed and minced (white part only)

2 shallots, peeled and minced

1 tbsp. minced Italian parsley + more for garnish

8 tbsp. butter

3 oz. sour cream

3 oz. heavy cream

1 lemon juice

3 tbsp. Cognac

Salt and pepper

 

Cook the baby Bella mushrooms in a sauté pan, on medium heat, until all the water from the mushrooms is evaporated. Transfer to a plate when done.

In the same sauté pan, melt 2 tbsp. butter on medium heat. Add the shallots and chanterelles. Cook 5 minutes. Add the baby Bella mushrooms. Season with salt and pepper and cook 5 more minutes on medium-low heat.

 

Blanched the leeks 2 minutes in boiling water. Drain and pat dry. Melt 3 tbsp. butter in a small frying pan on medium heat and cook the leeks 5 minutes. Season with salt and pepper.

Melt 3 tbsp. butter in a large frying pan on high heat. Season the sea scallops with salt and pepper. Cook the sea scallops 2 minutes on each side. Flambé with Cognac.

Add the parsley, cream and lemon juice to the mushrooms. Cook 5 minutes.

Serve the mushrooms and scallops in plates. top with the leeks. Garnish with parsley.

 

Bon Appetit!