For 5 people
For 5 people
Start by cleaning the scallops under cold water, then use a knife to draw a checkerboard pattern on the top of each scallop.
In a frying pan, sear the scallops with 20g of butter for one minute on each side. Then add 100ml of Sauternes to the pan and let it reduce.
Slice the shallots and cook them in another pan with 20g of butter for 2 minutes. Then add the chanterelles and cook over high heat for 4 minutes.
Stir in the asparagus and cook for 3 minutes.
To serve, place the scallops on the ends of some asparagus spears and arrange the chanterelles on the other end to create a pretty pattern on the plate. Serve immediately.
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