Mushroom and caramelized scallop cassolette, nantais butter sauce with fresh chives
Vegetables and Fruits, Fish, Seafood & Shellfish, Vegetables and Fruits, Fish, Seafood & Shellfish, Salted, Brunch
In a nice little casserole, beautifully caramelized scallops on a bed of wild mushrooms. Drizzled with a rich nantais butter and fresh herb sauce.
IngredientsRecipe for 4
Nantais butter sauce
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Preheat your Oven at 375 °F
Make sure to remove the nerve from each of the scallops. It gets very chewy once cooked.
In a hot skillet with a knob of butter and a drizzle of vegetable oil, sear the scallops on the side you salted with fleur de sel. Make sure to get a nice caramelization and then transfer them to a baking sheet or pan.
Place in the oven for 3-4 minutes before serving.
- Wild mushrooms
Clean the mushrooms and then slice them.
In a hot skillet with vegetable oil and butter, cook the mushrooms with a bit of salt and pepper.
Once the liquid has evaporated, the mushrooms will become a nice golden color.
Add the minced garlic and make sure the seasoning is ok.
Remove from the heat and add the chives.
- Nantais butter sauce
Sweat the shallots with a knob of butter. Deglaze with white wine and add the balsamic vinegar and then reduce until almost dry. Add the cream and then bring to a boil and add the fish stock. Season to taste. Be careful if using prepared fish stock as it can be quite salty sometimes.
In an individual bowl, small skillet or serving dish of your choice, place the mushrooms at the bottom. Next, place a scallop with the caramelized side up and drizzle generously with the sauce.
Garnish with a bit of finely sliced chives.
You can use any fish or seafood for a recipe like this, feel free to experiment!