We use cookies to help this site deliver the best possible experience.   Remove this notice.

Pan fried scallops with sauteed wild mushrooms and madeira jus Recipe

Pan fried scallops topped with sauteed wild mushrooms and a drizzle of madeira jus.

  • Preparation
    15mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(15 votes) 3.9/5
Ingredients
Pour people
  • Scallop(s) : 18 whole
  • Maldon salt : 6 pinch(es)
  • Olive oil : 50 ml
  • Freshly ground black pepper : 6 Turn
  • For the crumble
  • Breadcrumbs : 100 g
  • Unsalted butter : 50 g
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 2 pinch(es)
  • Fresh coriander : 0.25 bunch
  • For the garnish(es)
  • Fresh mixed wild mushroom(s) : 500 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Unsalted butter : 100 g
  • For the sauce
  • Dry white wine : 250 ml
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Rosemary sprig(s) : 2 whole
  • Fresh thyme : 4 sprig
  • Madeira : 100 ml
  • Veal glaze : 150 ml
Method
  • 1. FOR THE SCALLOPS:

    Season the scallops with salt and pepper. Heat a frying pan and add the oil. Then fry the scallops each side until golden in colour.

  • 2. FOR THE HERB CRUNCH:

    Pick the leaves from the herbs and chop them finely.

    Heat a frying pan and melt the butter. Fry the bread crumbs until golden colour. Season with salt.
    Remove from the heat and fold in the herbs.

  • 3. FOR THE GARNISH:

    Prepare the wild mushrooms by cleaning them and breaking the larger mushrooms into smaller pieces.

    Melt the butter in a hot pan, then fry the mushrooms and season with salt.

  • 4. FOR THE SAUCE:

    Slice the shallot and the garlic clove.

    In a saucepan place the wine, shallot, garlic and herbs over a medium heat and reduce to 1/3 of its original volume. Mix in the madeira and reduce the liquid by 1/3 again. Then add the veal stock and reduce until it is the correct consistency. Add salt and pepper and pass through a sieve before serving.

Chef's tip

«When cooking scallops take care not to over cook them as they will become rubbery. »

Similar recipes in this theme