Scallops with Creamed Chanterelle Mushrooms and Green Asparagus

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Photo of Scallops with Creamed Chanterelle Mushrooms and Green Asparagus

A flavorful, very elegant and visually appealing dinner. Scallops on a bed of creamed chanterelles and asparagus puree served with asparagus tips and pasta.


  • ½ lb / 250 g chanterelle mushrooms, cleaned
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp butter
  • 1 tbsp flour
  • ½ lb / 250g green asparagus
  • ½ cup / 120ml chicken stock
  • ½ cup / 120ml dry white wine
  • ½ cup / 120ml sour cream
  • ½ lb / 250g pasta
  • 8 large scallops


Creamed Chanterelle Mushrooms

  1. Set heavy saucepan over medium-high heat. Add butter and chopped onion. Cook until lightly browned. Add garlic, cook for 2 more minutes.
  2. Add mushrooms, cook for ca. 5 minutes, stir occasionally. Reduce heat. Add flour, cook for 5 more minutes, stir frequently.
  3. Add white wine and chicken stock. Simmer over low-medium heat for about 20 minutes.
  4. Add sour cream. Puree with blender or stick blender. Adjust seasoning with salt and pepper. Keep warm.

Puree and Tips of Green Asparagus

  1. Cut off lower third of asparagus. Discard. Cut off upper third (asparagus tips).
  2. Bring salted water to a boil. Cook asparagus tips for ca. 5 minutes until done (to taste). Remove and immediately cool in ice water (preserves the color).
  3. Now cook the middle parts of the asparagus, again ca. 5 minutes. Remove and immediately cool in ice water. Put in blender, add ½ cup of the cooking water. Puree. Set aside.


  • Set heavy pan over high heat. Add butter. Cook scallops until done, ca. 1 minute per side. Season with salt and pepper.


  • Cook pasta. I usually just cook them in the remaining asparagus water.


  • Serve on a preheated plate as suggested in the photo: Pour chanterelle cream on one half of the plate, asparagus puree on the other. Make swirls with a knife. Add pasta, scallops and asparagus tips.

Yields 4 servings.

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