Sea scallops and Chanterelles with caramel
50 g of Chanterelles
12 sea scallops
2 x 10 g of butter
1 mandarin (optional)
1 pinch of sugar
- Soak Chanterelles for 1 hour in warm water.
- Drain them and toss them for 15 minutes over low heat with 10 grams of butter and a little bit of their soaking water.
- Add a pinch of sugar and the mandarin juice, and keep them on the heat for 5 minutes.
- Meanwhile, fry lightly the scallops in the remaining butter, 5 minutes, until they are turn light brown.