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 (10,6 oz) small sea scallops
- 1 small onion (or shallot onion)
- 250 g (8,8 oz) chanterelles
- 150 ml (0,6 cups) white dry wine
- 1 tbsp. wheat flour
- 150 ml (0,6 cups) of heavy cream
- 30 g (1,1 oz) Parmesan cheese (or similar)
- 25g (0,9 oz) of unsalted butter
- salt, black pepper
🔪Step by step Directions
Turn on the oven to grill and preheat to high.
Take 300 g (10,6 oz) 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 (8,8 oz) 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 (0,4 oz) 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 (0,5 oz) 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 (0,6 cups) 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 (0,6 cups) of cream and season with salt and pepper. Taste and add more salt if necessary.
Place 300 g (10,6 oz) 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 (1,1 oz) 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
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
Instructions
- Turn the oven on to the grill and preheat to maximum.Place the scallops on paper towels and blot the top to remove the moisture.
- Slice shallots into small cubes, chop chanterelles finely.
- 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.
- 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.
- 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.
- Transfer the contents of the pan to a dish that can be placed in the oven. Sprinkle Parmesan on top.
- Bake on the top level of the oven, just under the grill, until nicely golden. Serve immediately.
