Main courses/ Autumn

Fried sea scallop medallions in a mushroom and cardamom broth

Fried sea scallop medallions in a mushroom and cardamom broth

Print Recipe
Serves: 4 Preparation: 30 minutes (Cooking Scallops: 1-2 minutes)

Ingredients

  • 12 large, fresh sea scallops, halved
  • 1 tbsp grape seed oil
  • Salt and freshly ground black pepper
  • FOR THE GARNISH
  • Approximately 250 g mixed wild mushrooms, such as porcini, girolles, chanterelles and black trumpets, cleaned and finely diced
  • 30 g parsley, finely chopped
  • 100 g black truffle, julienned
  • FOR THE BROTH
  • 800 ml chicken stock
  • 200 ml single cream
  • 1 garlic clove, peeled and quartered
  • 1 tsp ground cardamom
  • 40 g chilled butter, cut into small pieces
  • White truffle oil, to flavour
  • 4 sprigs of fresh thyme
  • Tabasco, salt and freshly ground black pepper

Instructions

1

Pour the chicken stock into a saucepan with the cream, garlic, thyme and cardamom.

2

Bring to the boil and simmer for 15 minutes over a very low heat, partially covered.

3

Remove the thyme and emulsify with the butter.

4

Add the wild mushrooms and boil gently for 4 minutes.

5

Flavour with Tabasco, white truffle oil and freshly ground black pepper.

6

Keep on a very low heat.

7

Heat a drizzle of grape seed oil in a pan and quickly fry the sea scallops on both sides.

8

Remove from the heat and season with salt and pepper.

9

Place in preheated deep plates, cover with mushroom broth, parsley and julienned truffle and serve immediately.

Notes

I recommend having the sea scallops opened and cleaned by your fishmonger. Choose 3/4 or 4/5 size; this refers to the number of sea scallops in a kilo. Never coat sea scallops in flour. To retain their flavour, they must be fried quickly and served immediately.

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