Sauteed Scallops with ChanterellesLolibox
185 grams chanterelle
3 garlic cloves
3 tablespoons port wine
100 grams shrimp
salt (to taste)
ground black pepper (to taste)
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1Saute the scallops in a skillet in a little bit of olive oil on medium heat.
2Wash and drain the mushrooms.
3When the scallops have a nice golden color, add the garlic (cut into small pieces or crushed), and cook for 2 minutes.
4Remove the scallops and garlic from the skillet, and deglaze the skillet with the Port wine.
5Return the scallops and garlic to the skillet and add shrimp and mushrooms.
6Season with salt and pepper to taste.
7Cook for a few minutes, then add a drizzle of liquid cream.
8Stir with a wooden spoon.