Seared scallops with wild mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Select the wild mushrooms according to what looks best in the market — ceps, girolles, chanterelles, pieds de mouton are all suitable. You can freeze scallop roes for a short time.


  • 300 g mixed wild mushrooms
  • 12 large scallops, roes removed and kept for another dish
  • 30 g</


Discard any dubious bits and slice the mushrooms, including the stalks. Wipe the scallops and cut them into 2 or 3 slices horizontally.

Heat the butter in a frying pan until it foams and cook the mushrooms in batches, stirring frequently until they become soft. Keep warm while you cook the scallops. Heat another frying pan, brush the scallops on both sides with a little oil and s