Scallop with chanterelles and beans

4 servings

30 minutes

Recipe for the O2 festival menu by the chef of the Nordic restaurant.

Energy value per serving

• Calories: 928.1
• Proteins: 14.2g
• Fats: 40.2g
• Carbohydrates: 52.6g

Ingredients

• Fennel: 600 g
• Garlic: 250 g
• Shallots: 450 g
• White wine: 2 l
• Thyme: 30 g
• Vegetable oil: to taste
• Water: 1 l
• Butter: 125 g
• Heavy cream: 150 g
• Scallops: 65 g
• Chanterelles: 25 g
• Black Eyed Peas: 15 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. First, prepare the fumé sauce: finely chop onion, garlic, and fennel, and sauté in vegetable oil with thyme until soft.

   Required ingredients:

   • Shallots: 450 g
   • Garlic: 250 g
   • Fennel: 600 g
   • Vegetable oil:  to taste
   • Thyme: 30 g

2. Add scallop mantles, then wine and water, reduce by half, and let it steep for 2 hours.

   Required ingredients:

   • Scallops: 65 g
   • White wine: 2 l
   • Water: 1 l

3. Then strain, reheat, add cream, and thicken the sauce with 100 grams of butter, adding it in small portions.

   Required ingredients:

   • Heavy cream: 150 g
   • Butter: 125 g

4. Add salt and pepper to taste.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

5. Quickly fry the scallop in a mixture of butter and vegetable oil over high heat.

   Required ingredients:

   • Scallops: 65 g
   • Butter: 125 g
   • Vegetable oil:  to taste

6. Quickly fry the chanterelles with the beans over high heat.

   Required ingredients:

   • Chanterelles: 25 g
   • Black Eyed Peas: 15 g

7. Place the scallop on the plate.

8. Around are chanterelles with beans.

9. Add sauce.

   Required ingredients:

   • Heavy cream: 150 g

10. To serve.