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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

CaloriesProteinsFatsCarbohydrates

928.1

kcal

14.2g

grams

40.2g

grams

52.6g

grams

Ingredients

4servings

600

g

250

g

450

g

2

l

30

g

to taste

1

l

125

g

Heavy (double) cream

150

g

65

g

25

g

15

g

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:
1. Shallot: 450 g
2. Garlic: 250 g
3. Fennel: 600 g
4. Vegetable oil: to taste
5. Thyme: 30 g

2
Add scallop mantles, then wine and water, reduce by half, and let it steep for 2 hours.
Required ingredients:
1. Scallops: 65 g
2. White wine: 2 l
3. 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:
1. Heavy (double) cream: 150 g
2. Butter: 125 g

4
Add salt and pepper to taste.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste

5
Quickly fry the scallop in a mixture of butter and vegetable oil over high heat.
Required ingredients:
1. Scallops: 65 g
2. Butter: 125 g
3. Vegetable oil: to taste

6
Quickly fry the chanterelles with the beans over high heat.
Required ingredients:
1. Chanterelles: 25 g
2. Yardlong beans: 15 g

7
Place the scallop on the plate.

8
Around are chanterelles with beans.

9
Add sauce.
Required ingredients:
1. Heavy (double) cream: 150 g

10
To serve.

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