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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.

Ingredients

Recipe for 4

Scallops

4 Unit(s)
Giant scallop (u10)

Wild mushrooms

1 Cello
Button mushrooms
1 Large
Portobello mushroom
125 Gr
Oyster mushroom
2 Clove(s)
Chopped garlic
6 Sprig(s)
Chives

Nantais butter sauce

2 Unit(s)
Chopped shallot
150 Ml
White balsamic vinegar
150 Ml
White wine
250 Ml
35% cooking cream
1 Tbsp
Fish fumet stock base
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 30.00 min

Preheat your Oven at 375.00 °F

  • Scallops

    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.

  • Plating

    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!

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