Sea Scallops and Chanterelles with Caramel

4 People 15 Min.
Saint-Jacques et girolles au caramel, une recette de Supersec par Philippe Emanuelli
  • 50 g of Chanterelles
  • 12 sea scallops
  • 2 x 10 g of butter
  • 1 mandarin (optional)
  • 1 pinch of sugar
  • Soak Chanterelles for 1 hour in warm water.
  • Drain them and toss them for 15 minutes over low heat with 10 grams of butter and a little bit of their soaking water.
  • Add a pinch of sugar and the mandarin juice, and keep them on the heat for 5 minutes.
  • Meanwhile, fry lightly the scallops in the remaining butter, 5 minutes, until they are turn light brown.

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