Sauteed Scallops with Chanterelles



  • 20 scallops
  • olive oil
  • 185 grams chanterelles
  • 3 garlic cloves
  • 3 tablespoons port wine
  • 100 grams shrimp
  • salt (to taste)
  • ground black pepper (to taste)
  • cream


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