Name: Seared scallops on a bed of mushrooms
Prep time: 30 min
Cook time: 10 min
Yield: 4 people
Cuisine: France
Ingredients: 12 scallops (preferably fresh, or if not, thaw them overnight in the fridge in a colander so they can drain.); 250 oz ofBlack trumpet mushrooms (If not available, use about 1/10th of the fresh weight in dried mushrooms.); 8 chives; 8 nuts; frying oil (Avoid extra virgin olive oil, which doesn't hold up well to high temperatures); butter; salt, pepper

appetizers christmas contemporary cuisine gourmet cuisine mushrooms shellfish and seafood valentine's day

Updated on 06 February 2025 by

falbala

1 review 5 : Delicious

Diet

Vegetarian Fish

Level

Easy

Preparation

30 minutes

Cooking

10 minutes

I made these seared scallops on a bed of mushrooms for Christmas Eve dinner.

I was inspired by a recipe published in Le Monde, created by Tiffany Depardieu, a former contestant on the TV show Top Chef.

I’ve tweaked it a bit to help you make it a success every time!

It’s the perfect recipe for a holiday meal, as it combines premium ingredients with a refined flavor.

The inspiration is clearly "nouvelle cuisine," letting the ingredients shine without hiding them in any kind of sauce.

For

people

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12 scallops preferably fresh, or if not, thaw them overnight in the fridge in a colander so they can drain.
8.8 oz of Black trumpet mushrooms If not available, use about 1/10th of the fresh weight in dried mushrooms.
8 chives
8 nuts
frying oil Avoid extra virgin olive oil, which doesn't hold up well to high temperatures
butter
salt, pepper

Preparation and cooking
- 1
  Preheat the oven to 50°C and place some small soup bowls inside. Shell the walnuts and chop them coarsely. Rinse the chives.
- 2
  Clean the scallops, removing the coral and the dark-colored parts (the membrane). Rinse.
  Note: Save the coral and the membrane; you can use them in other recipes.
- 3
  Wash the mushrooms thoroughly. If they are dried, soak them in warm water for 30 minutes.
- 4
  Pour a small amount of cooking oil into the pan and let it heat up thoroughly (bubbles should form when you dip a wooden spatula into it).
- 5
  Once the oil is hot, add a knob of butter and place the walnuts in the pan. Cook for two minutes on each side until golden brown. Season with salt and pepper.
- 6
  Set the scallops aside to bake, and sauté the black trumpet mushrooms in the oil used to cook the scallops for 5 minutes over low heat. Season to taste.
Dressage
- 7
  Take your plates and the scallops out of the oven.
  Arrange a layer of black trumpet mushrooms on the bottom of each plate, then place three scallops on top and sprinkle with the chopped walnuts and chives.
- 8
  Serve immediately and enjoy!