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One side only pan seared sea scallop, sautéed mushrooms and champagne sauce |

Fish, Seafood & Shellfish

Sea Scallops (U10) seared on one side only and served with sautéed Paris mushrooms and a creamy Champagne sauce.

Note

You can vary the mushrooms following the season.

Ingredients

Recipe for 4 portions

For the Champagne sauce

100 Gr

Shallot

225 Gr

Mushroom

125 Ml

Champagne

200 Ml

Cream 35%

For the scallops

8 Unit(s)

Giant scallop (u12)

8 Sprig(s)

Chives

Preparation time: 30 min

General preparation

Mince the shallot. Clean and slice the mushrooms. Mince the chives.
Champagne sauce preparation

In a saucepan heat a knob of butter and sweat the shallots, add mushrooms, salt and pepper and cook 3 minutes. Pour the champagne and reduce by half over low heat for about 10 minutes. Add cream and cook until the sauce thickens.
Scallops preparation

Season the scallops on one side only. In a hot pan, drizzle some vegetable oil and sear the scallops on the seasoned side for 2-3 minutes. You can add a knob of butter to help the coloration. Turn them over and remove from the heat while basting them with the foamy butter. You can also finish the cooking in the oven for 2 minutes.
To serve

On your plate, place a spoonful of mushrooms, place 2 scallops on top and pour the Champagne sauce on top and around. Garnish with some chopped chives.