Caramelised Scallops with Sautéed Cep Mushrooms


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 12 × 30g Fresh scallops with muscles removed
  • 300g Mushroom duxelle
  • 120ml Cep cream sauce
  • 30ml Extra virgin olive oil
  • 12 × 25g Slices cep mushrooms
  • 25g Whole, unsalted butter
  • 1 Lemon
  • Salt
  • Freshly ground pepper


Place the scallops on a clean tea towel to soak up any moisture. It is important that the scallops are dry when cooking them or they will poach in their own juices rather than caramelise. Keep the scallops refrigerated until ready to cook.

Place the mushroom duxelle in a heavy-based saucepan and add 20ml cep cream sauce. Warm the duxelle and cream over a low heat, check the seasoning and adjust if necessary. Heat 15ml olive oil in a heavy-based cast-iron pan, add the sliced cep mushrooms and cook on both sides until golden brown. Add the butter to the pan and baste the ceps. Season to taste with salt and freshly ground pepper. Remove the ceps from the pan and drain on a clean tea towel. Over a low heat gently reheat the remaining cep cream sauce, adjust the seasoning if necessary and then pass through a fine chinois, keeping the sauce warm whilst cooking the scallops.

In a heavy-based cast-iron pan heat the remaining olive oil until almost smoking. Add the scallops and sear for 30 seconds on both sides until golden brown keeping them under-cooked in the centre. Remove from the pan and place onto a clean tea towel. Season lightly with salt, freshly ground pepper and a squeeze of lemon juice.

Place a 7.5 cm pastry ring in the centre of a warm plate. Spoon a quarter of the mushroom duxelle into it and smooth it with the back a spoon. Arrange overlapping scallops on top of the duxelle and gently remove the pastry ring. Place 3 slices of cep mushroom around the scallops. Blend the sauce with a hand-held blender and spoon over and around the scallops and ceps.