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Champignons Aux Pétoncles (Mushrooms topped with scallops)

Posted by on May 6, 2013
Champignon Aux Pétoncles

Champignon Aux Pétoncles

A very elegant, visually stunning and extremely delicious way to please your family and friends. In less than 30 minutes…really.

The Recipe!

2-3 large mushrooms per person (stems carefully removed)
1 lb of scallops, chopped slightly into pieces.
One large shallot, chopped fine
Sea salt and Fresh ground pepper
Butter and extra-virgin olive oil
1/2 of a orange sweet pepper, half diced, half of it cut into slivers
2 slices of bacon, pre-cooked and chopped

Champignon Aux Pétoncles

Champignon Aux Pétoncles

Champignon Aux Pétoncles

Champignon Aux Pétoncles

La Methode!
Place one tablespoon each of oil and butter and heat over a low to medium fire in a large skillet. Add chopped shallot and pepper. Cook, stirring occasionally until slightly browned. Remove from heat and place in a bowl in a warmed oven. Add mushrooms to the same pan with one more tablespoon each of oil and butter, cooking over low to medium heat. Brown both sides, about 8 minutes total time. Remove and place on a warm platter. Place scallops in the same pan with the remaining juice from the mushrooms. Add a pinch of salt and pepper and cook over a high heat, stirring occasionally. Remove from pan after 2 minutes and place in the center of the mushrooms. Top with the shallot and peppers and pan juices from the scallops. Top with diced bacon. Garnish plate with pepper slivers. Voila!!

Champignon Aux Pétoncles

Champignon Aux Pétoncles

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