Main DishesAppetizers Sea scallops baked with chanterelles and cream sauce by Alex Bayev January 19, 2023 Published: January 19, 2023Last Updated on January 24, 2023 320 views 320 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 🔪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. Take the dish out of the oven and serve immediately. Scallops with chanterelles and cream sauce No ratings yet This recipe is based on a recipe from the asplashandadash book.The dish is very delicate, with a sweet and creamy aftertaste. The perfect accompaniment to a glass of white, dry wine. Pin Recipe Print Recipe Cook Time25 minutesUnattended:10 minutesTotal Time35 minutes Servings4 servings Ingredients 300 g small sea scallops1 small onion (or shallot onion)250 g chanterelles150 ml white dry wine1 tbsp. wheat flour150 ml of heavy cream30 g Parmesan cheese (or similar)25 g of unsalted buttersaltblack pepper InstructionsTurn the oven on to the grill and preheat to maximum.Place the scallops on paper towels and blot the top to remove the moisture. https://bayevskitchen.s3.amazonaws.com/scallops/scallops_1.mp4https://bayevskitchen.s3.amazonaws.com/scallops/scallops_1.mp4 Slice shallots into small cubes, chop chanterelles finely.https://bayevskitchen.s3.amazonaws.com/scallops/scallops_2.mp4https://bayevskitchen.s3.amazonaws.com/scallops/scallops_2.mp4 Prepare the roux. Fry the flour in a dry frying pan until creamy, about 4-5 minutes over medium heat. Add 10 grams of butter and mix with flour until smooth.https://bayevskitchen.s3.amazonaws.com/scallops/scallops_3.mp4https://bayevskitchen.s3.amazonaws.com/scallops/scallops_3.mp4 Melt the remaining butter in a large skillet, add the onions and cook for 4-5 minutes until soft, do not overcook. Add chanterelles and cook until mushrooms are soft, 4-5 minutes more.Pour wine into the pan, stirring to bring to a boil. https://bayevskitchen.s3.amazonaws.com/scallops/scallops_4.mp4https://bayevskitchen.s3.amazonaws.com/scallops/scallops_4.mp4 Add the roux and stir the contents of the pan with a spatula until the sauce is smooth. Add cream and season with salt and pepper. Taste and add more salt if needed.Put the scallops in the pan and cook, stirring for about a minute.https://bayevskitchen.s3.amazonaws.com/scallops/scallops_5.mp4https://bayevskitchen.s3.amazonaws.com/scallops/scallops_5.mp4 Transfer the contents of the pan to a dish that can be placed in the oven. Sprinkle Parmesan on top.https://bayevskitchen.s3.amazonaws.com/scallops/scallops_6.mp4https://bayevskitchen.s3.amazonaws.com/scallops/scallops_6.mp4 Bake on the top level of the oven, just under the grill, until nicely golden. Serve immediately.https://bayevskitchen.s3.amazonaws.com/scallops/scallops_7.mp4https://bayevskitchen.s3.amazonaws.com/scallops/scallops_7.mp4 Video Pin1YumTweetShareTelegramVibeFlip1 Shares Fish and seafoodOven Baked / Oven RoastedQuick (up to 30 minutes) Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Beef simmered in Guinness or stout Сhickpeas with lime and chili Chicken Koobideh Kabab (Iranian Chicken Kebabs) Thai Cashew Chicken Fried thai-styled curry rice Caramelized onions Gordon Ramsay’s Chicken pie with fall vegetables Chinese BBQ Pork (Char Siu) Mushroom appetizer with sherry Pork Paprikash: Pork in Paprika Sour Cream Gravy Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.