Chanterelle and King Scallop Salad is a modern British recipe for an elegant starter of fried mushrooms and seared scallops served with a sauce made from the scallop corals, fish stock and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Chanterelle and King Scallop Salad.
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This is an elegant-looking dish that remains deceptively simple to prepare. The chanterelles here complement the relatively subtle flavour of the king scallops. You could substitute saffron milk caps or oyster mushrooms in this recipe
Ingredients:
8 scallops in their shells
50g butter
1 shallot, peeled and diced
4 tbsp vermouth
200ml fish stock
100ml double cream
salt and freshly-ground black pepper, to taste
400g chanterelles
squeeze of lemon juice
Method:
Shuck the scallops from their shells then separate the coral from the scallop meat.
Melt half the butter in a small saucepan and use to fry the diced shallot for 1–2 minutes before adding the scallop coral, vermouth, fish stock and cream. Bring to a simmer and cook for 2–3 minutes before taking the pan off the heat.
Allow to cool slightly then transfer to a blender or liquidizer and process until smooth.
Strain through a fine-meshed sieve and return to the small saucepan. Bring to a boil and cook until the volume has reduced by 2/3. Adjust the seasoning to taste, take off the heat and set aside.
Melt the remaining butter in a frying pan then add the chanterelles. Fry, tossing gently until cooked through (but allow them to retain a little bite).
Season the scallop meats then sear on both sides using a griddle pan or very hot frying pan then squeeze over a little lemon juice.
Arrange the scallops in the centre of a warmed serving plate. Mound the fried mushrooms on one side then pour the sauce over each scallop and serve.
