Scallops with Chanterelles and Green Beans
Main Dishes | European cuisine
⏳ Time
30 minutes + 2 hours
🥕 Ingredients
14
🍽️ Servings
4
Description
Recipe for the festival menu by Chef John at a popular American restaurant.
Ingredients
- Fennel - 21.2 oz
- Garlic - 8.8 oz
- Shallot - 15.9 oz
- Apple Wine - 2 qt
- Thyme - 1.1 oz
- Vegetable Oil - to taste
- Water - 1 qt
- Butter - 4.4 oz
- Heavy cream - 5.3 oz
- Scallops - 2.3 oz
- Pickled Chanterelles - 0.9 oz
- Chinese green beans - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
First, prepare the fumet sauce: finely chop the shallots, garlic, and fennel, and sauté them in vegetable oil with thyme until soft.
Step 2
Add the scallop shells, then the wine and water, and reduce by half, allowing it to steep for 2 hours.
Step 3
Then strain, reheat, add the cream, and enrich the sauce with 100 grams of butter, adding it in small portions.
Step 4
Season with salt and add pepper to taste.
Step 5
Quickly sauté the scallops in a mixture of butter and vegetable oil over high heat.
Step 6
Quickly sauté the chanterelles with the green beans over high heat.
Step 7
Place the scallops on a plate.
Step 8
Surround with chanterelles and green beans.
Step 9
Add the sauce.
Step 10
Serve.
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