Scallops with Ceps Butter Recipe

Ingredients

• 16 large scallops
• 2 tablespoons of olive oil
• 3-4 garlic cloves, minced
• 4 tablespoons of unsalted butter
• 10g of dried ceps mushrooms, soaked in hot water for 30 minutes
• 1 tablespoon of lemon juice
• Salt and black pepper to taste
• Parsley, chopped for garnish

Instructions

1. Remove the scallops from their shells, rinse well under cold water and pat dry with paper towels.
2. Heat the olive oil in a large frying pan over high heat. Once hot, add the scallops and sear for 1-2 minutes on each side until golden brown. Remove them from the pan and set them aside on a plate.
3. In the same pan, add the garlic and sauté for about 30 seconds until fragrant. Do not let it brown.
4. Drain the ceps mushrooms and chop them finely. Add them to the pan with the garlic and cook for another 2-3 minutes until they have softened.
5. Remove the pan from the heat and add the butter, stirring until it has melted and combined with the mushrooms and garlic. Add the lemon juice and season with salt and pepper to taste.
6. Place the scallops back in the pan and spoon the ceps butter over them. Cook for a further minute until the scallops are cooked through and the butter is bubbling and golden.
7. Garnish with chopped parsley and serve immediately.

Verdict

This Scallops with Ceps Butter recipe combines the rich, earthy flavors of ceps mushrooms with the delicate sweetness of scallops. The garlic and lemon juice add a refreshing zing to the dish, and the buttery sauce ties everything together. Serve it as an appetizer or a main course for a fancy dinner party or a special night in.

Serving Suggestions

This dish pairs well with a crisp green salad or a side of sautéed asparagus. For a more substantial meal, serve it over a bed of creamy polenta or with a side of roasted potatoes. To round out the flavors, pair the dish with a chilled bottle of white wine, such as a Chardonnay or a Sauvignon Blanc.