Chanterelle Breaded Scallops in fresh lemon
36 g Chanterelle Powder
12 ml Fleur de sel (1 small Tbsp)
30 ml (2 Tbsp) finely chopped lemon zest
5 ml (1 tsp) white pepper
24 fresh scallops
5 ml (1 tsp) butter
5 ml (1 tsp) olive oil
a mixing bowl combing Chanterelle Powder, salt and white pepper.
Coat the scallops well with the mixture.
In a hot pan, with butter and olive oil, brown the scallops on both
sides and keep them warm until served.
This recipe can be served in a nest of pasta or with a risotto. Accompany
with a white wine cream sauce to which you have added Chanterelle
Powder or rehydrated Chanterelles sauted in butter.