4pers.        15min.        50g

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.
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