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Pan fried scallops with sauteed wild mushrooms and madeira jus Recipe

Ingredients for 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
  • 1For 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.

  • 2For 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.

  • 3For 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.

  • 4For 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. »

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

Rate this recipe :

(15 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  0h

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