Broiled Scallops with Chanterelles Recipe

Scallops: Sweet and tender seafood that cooks quickly and pairs well with various flavors.

Chanterelle mushrooms: Wild mushrooms with a golden color and slightly peppery taste, adding an earthy richness to the dish.

Olive oil: Used for sautéing the mushrooms and garlic, adding a smooth and fruity flavor.

Garlic: Adds a pungent and aromatic flavor to the dish, enhancing the taste of the mushrooms.

Lemon juice: Freshly squeezed to add a bright and tangy finish to the dish.

Salt: Enhances the natural flavors of the scallops and mushrooms.

Black pepper: Adds a touch of heat and complexity to the dish.

Parsley: Freshly chopped to garnish the dish, adding a pop of color and a hint of freshness.

When preparing scallops, ensure they are thoroughly patted dry with a paper towel before seasoning. This helps achieve a better sear and prevents them from steaming. For the chanterelle mushrooms, avoid overcrowding the skillet to ensure they cook evenly and develop a rich, golden-brown color.

• fresh scallops - Substitute with shrimp: Shrimp has a similar texture and mild flavor, making it a good alternative to scallops.

• fresh scallops - Substitute with firm tofu: For a vegetarian option, firm tofu can mimic the texture of scallops when properly seasoned and cooked.

• chanterelle mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar earthy flavor and can be more readily available.

• chanterelle mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms offer a rich, umami flavor that can complement the dish well.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a suitable alternative for cooking.

• olive oil - Substitute with avocado oil: Avocado oil is another healthy option with a high smoke point and mild flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can still enhance the dish.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and brightness to the dish.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar can provide the necessary acidity and a subtle flavor.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish.

• salt - Substitute with sea salt: Sea salt can offer a different texture and a slightly different mineral flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can blend more seamlessly into the dish.

• freshly ground black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, though it will alter the flavor profile.

• chopped parsley - Substitute with cilantro: Cilantro provides a fresh, citrusy flavor that can brighten the dish.

• chopped parsley - Substitute with basil: Basil offers a sweet, aromatic flavor that can complement the other ingredients.

• Allow the scallops and chanterelle mushrooms to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled scallops and chanterelles into an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.
• Store the container in the refrigerator if you plan to consume within 2-3 days. The flavors will meld beautifully, but the texture of the scallops may change slightly.
• For longer storage, place the cooled scallops and chanterelles in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the scallops and chanterelles to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the scallops and chanterelles in the refrigerator overnight. Avoid microwaving as it can make the scallops rubbery.
• Reheat gently in a skillet over medium heat, adding a splash of olive oil or lemon juice to revive the flavors. Avoid overcooking to maintain the delicate texture of the scallops.
• Garnish with fresh parsley before serving to add a burst of color and freshness.

• Oven Method

  1. Preheat your oven to 275°F (135°C).
  2. Place the scallops and chanterelle mushrooms in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the scallops are warmed through.

• Stovetop Method

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the scallops and chanterelle mushrooms in the skillet.
  4. Stir occasionally and heat for about 5-7 minutes, until everything is warmed through.

• Microwave Method

  1. Place the scallops and chanterelle mushrooms in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Stir gently and continue heating in 30-second intervals if needed.

• Sous Vide Method

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the scallops and chanterelle mushrooms in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Remove from the bag and serve immediately.

• Air Fryer Method

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the scallops and chanterelle mushrooms in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Broiler: Used to cook the scallops by exposing them to direct heat from above, ensuring a quick and even cook.

• Skillet: Used to sauté the garlic and chanterelle mushrooms until they are tender.

• Broiler pan: A special pan designed to hold the scallops while they are being broiled, allowing fat to drip away.

• Tongs: Handy for turning the scallops halfway through the broiling process.

• Cutting board: Provides a stable surface for slicing the chanterelle mushrooms and mincing the garlic.

• Chef's knife: Essential for slicing the mushrooms and mincing the garlic.

• Measuring spoons: Used to measure out the olive oil, lemon juice, and chopped parsley accurately.

• Mixing bowl: Useful for combining the cooked scallops with the sautéed chanterelles and other ingredients.

• Spatula: Helps in stirring the garlic and chanterelles in the skillet to ensure even cooking.

• Serving platter: Ideal for presenting the finished dish attractively.

Prep ingredients ahead: Clean and slice the chanterelle mushrooms and mince the garlic in advance to save time during cooking.

Use a hot broiler: Preheat the broiler thoroughly to ensure the scallops cook quickly and evenly.

One-pan method: Cook the chanterelles and scallops in the same skillet to reduce cleanup time.

Quick garnish: Have the parsley chopped and ready to sprinkle immediately after cooking.

Lemon juice ready: Squeeze the lemon juice beforehand and keep it in a small bowl for easy drizzling.