Do you love mushrooms? And what about seafood? If you’ve answered “Yes” both times, why not combine these two things in this delicious Chanterelle Seared Scallop Salad?
Hello, my friends. How’s been autumn treating you so far? Well, I guess it’s still very warm in your area (And I hope this would be the case for a month or so.) Still, you have probably started to crave more comforting meals because of chilly mornings and nights, haven’t you? I think this Chanterelle Seared Scallop Salad is a perfectly appropriate dish for this time of the year: it is warm, comforting, and hearty while being relatively light.
But I have a question to ask you, guys (Two questions, technically). Do you like chanterelles? Do you think chanterelles are:
- A delicious ingredient or;
- A fancy ingredient.
My answer: both! Yes, chanterelles are delicious (Not to mention their beautiful colour!) However, in my book, they have been overrated lately. Ask a professional chef, and they would probably respond that there’s nothing better than porcini and some other wild mushrooms in terms of the flavour and texture.
You can call me a trendy guy, but I cannot resist every time I see a box of beautiful chanterelles. One thing you should remember when working with chanterelles is that they’re delicate. Butter, salt, garlic, and herbs – that’s everything they need indeed. But you know me, don’t you? Ben likes making things complicated haha.
So, I was thinking about how to incorporate chanterelles in a salad, and I thought of scallops. Both sautéed mushrooms and seared scallops have a naturally sweet aftertaste, so this idea didn’t sound too bizarre (Although seafood and mushrooms aren’t an extremely common combination). I googled it…I found a couple of recipes featured both chanterelles and scallops.
Chanterelle Seared Scallop Salad to be! Besides onions, garlic, and herbs, I incorporated some prosciutto and chorizo. Their smokiness does accentuate the natural sweetness and nuttiness of the mushrooms; however, they also alter the flavour profile. So, If you want to enjoy exclusively the chanterelle flavour, please exclude the meats!
Anyway, with or without meats, I hope you make this Chanterelle Seared Scallop Salad and enjoy it!
- 2-3 shallots, chopped
- 2-3 garlic cloves, minced
- 1,5 tbsp. butter, divided
- 2 cups fresh chanterelles, divide into few parts if large
- 50-70 gr. chorizo sausage, sliced
- 1-2 slices prosciutto, sliced
- fresh thyme
- fresh sage, chopped
- a pinch of smoked paprika
- 2-3 cups salad mix
- 1 tbsp. butter
- 10-14 scallops depending on their size
- a little pinch of salt (or use salted butter instead)
- Melt 1/2 tbsp. of butter and cook the shallots and garlic, 5 minutes
- Add the chorizo and prosciutto and cook 5 minutes. Remove from the pan and set aside. Clean the pan with a paper towel.
- Clean the chanterelles by removing the dried leaves and dirt. Don’t soak them in water. Divide into few parts those which are large.
- Place them onto a dry pan and cook them over medium heat. They will release the moisture which improves the flavour and texture.
- Once the released moisture has evaporated and the mushrooms started to brown (Should take between 5 and 7 minutes), add the butter, sage, thyme, and paprika, and cook 5 minutes.
- Return the onion-meat mixture and cook everything together 1-2 minutes. Off heat but keep warm.
- In meanwhile, in a clean pan melt the butter and add the thyme sprigs.
- Once the fats are hot enough, add the scallops, making sure they are not touching each other.
- Sear the scallops for about 1,5 to 2 minutes, then flip and sear from another side. Transfer to the paper towel to remove some excessive oil.
- Divide the salads between two plates. Arrange the mushroom combination and scallops on top. Sprinkle with the parmesan if desired.
- Serve with toasted bread, if desired.