Name: Scallops with chanterelles and cream sauce
Cook time: 25 min
Total time: 35 min
Ingredients: 300 g small sea scallops; 1 small onion ((or shallot onion)); 250 g chanterelles; 150 ml white dry wine; 1 tbsp. wheat flour; 150 ml of heavy cream; 30 g Parmesan cheese ((or similar)); 25 g of unsalted butter; salt; black pepper

I based this recipe on a recipe from the asplashandadash book, with a little tweaking to my liking.

The dish is very delicate, with a sweet and creamy aftertaste. The perfect accompaniment to a glass of white, dry wine.

⏱ Cooking time — 35 minutes overall. Includes 25 minutes of preparation and cooking + 10 minutes unattended.

🥣 Ingredients

🍽 For 4 servings:

300 g small sea scallops
1 small onion (or shallot onion)
250 g chanterelles
150 ml white dry wine
1 tbsp. wheat flour
150 ml of heavy cream
30 g Parmesan cheese (or similar)
25g of unsalted butter
salt, black pepper

Ingredients needed to cook scallops with chanterelles in cream sauce: small scallops, onion, chanterelles, white wine, flour, cream, Parmesan cheese, butter, salt, pepper.

🔪Step by step Directions

Turn on the oven to grill and preheat to high.

Take 300 g of the small sea scallops, place them on paper towels and blot the top to remove the moisture.

Peel the husks off 1 small onion, cut in half.

Cut each half into longitudinal strips, make one transverse cut, and dice the onion.

Clean 250 g of chanterelles with a small brush. If you wash them, dry them with paper towels and let them dry completely. Finely chop them.

Place in a deep bowl and set aside.

Prepare Roux.

Toast 1 tbsp. of the wheat flour in a dry frying pan until creamy, about 4-5 minutes over medium heat. Add 10 g of butter to the pan and mix with the fried flour until smooth.

Remove from the heat and set aside.

Melt the remaining 15 g butter in a large frying pan, add the diced onion and cook stirring for 4-5 minutes until soft, do not overcook.

Put chopped chanterelles into the pan and cook until the mushrooms are soft, 4-5 minutes more.

Pour 150 ml of white dry wine, stirring constantly bring to the boil.

Add the roux and stir the contents of the pan with a spatula until a homogeneous sauce is obtained.

Pour in 150 ml of cream and season with salt and pepper. Taste and add more salt if necessary.

Place 300 g of scallops in the pan and cook stirring for about a minute.

Transfer the contents of the pan to a dish that you can put in the oven.

Sprinkle on top 30 g of parmesan cheese or similar grated on a fine grater. Bake on the upper level of the oven, just under the grill, until nicely golden.