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.
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.