Scallops with mushrooms in reduced fish sauce

Scallops St. Jacques with Mushrooms in Fish Reduction Sauce

Are you dreaming of a sophisticated dish that brings a touch of elegance and refinement to your table? Then, the recipe for Scallops St. Jacques with Mushrooms in Fish Reduction Sauce is perfect for you! This dish is not only an explosion of flavors but also an opportunity to practice your culinary skills, giving you the satisfaction of creating a meal worthy of the finest restaurants.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Number of servings: 2

A Brief Story

Today's dish combines influences from Mediterranean and Asian cuisines, paying tribute to seafood. Scallops St. Jacques, known for their delicate texture and fine taste, are often associated with special moments. This recipe is no exception, turning every meal into a celebration.

Ingredients

- 200 grams of scallops St. Jacques
- 3 large oyster mushrooms
- 1 fish head and some bones
- A handful of arugula
- 2 tablespoons of olive oil
- Half a teaspoon of turmeric
- 1 tablespoon of liquid cream
- A small cube of butter
- Half a red bell pepper
- Salt and pepper to taste

Practical Tips

1. Choosing scallops: Buy fresh scallops that are shiny and have a pleasant sea aroma. Avoid scallops with a dry crust or unpleasant smell.
2. Mushrooms: Oyster mushrooms add a pleasant texture and subtle flavor. You can experiment with other types of mushrooms, such as button mushrooms or shiitake, to vary the taste.
3. Fish stock: A fresh fish stock brings a delicious flavor to this dish. You can also use frozen fish, but make sure to thaw it properly before cooking.
4. Arugula: This green leaf adds a hint of bitterness that balances the sweetness of the scallops. If you don't have arugula, you can use spinach or parsley.

Preparation Technique

1. Preparing the fish stock: Start by boiling the fish head and bones in a pot of water for 8-10 minutes. This step is essential to obtain a flavorful base. After that, reduce the heat to low and add the liquid cream and turmeric, letting it simmer for another 10 minutes until the stock thickens slightly.

2. Sautéing the mushrooms: In a pan, melt the butter over medium heat. Slice the mushrooms, keeping the caps intact. Add them to the pan and sauté for 5-7 minutes until golden. They will retain their shape, providing a decorative element to the dish.

3. Searing the scallops: In the same pan, add a little pepper and sear the scallops for 2-3 minutes on each side until golden. It is important not to overcook them, to avoid a rubbery texture.

4. Preparing the green sauce: In a blender, combine arugula, olive oil, salt, and pepper. Blend until you obtain a smooth and uniform sauce. This will add a fresh note to your dish.

5. Assembling the dish: Start with the reduced fish sauce on the plate. Carefully arrange the slices of mushrooms, then place the scallops on top. Finish with a spoonful of the arugula green sauce and garnish with diced red bell pepper, adding color and texture.

Serving Suggestions

This dish can be accompanied by a glass of dry white wine, which will enhance the delicate flavors of the scallops. Additionally, a green salad with lemon dressing could be an excellent accompaniment, bringing a fresh and light contrast.

Variations

- Add citrus: You can add the juice of a lemon or orange to the arugula sauce for a more vibrant flavor.
- Wine sauce: Instead of fish stock, experiment with a sauce made from white wine and cream for a distinct flavor.

Nutritional Benefits

Scallops St. Jacques are an excellent source of protein, low in calories (about 80 calories per 100g) and rich in vitamins B12 and D. Oyster mushrooms add fiber and antioxidants, contributing to a healthy diet.

Frequently Asked Questions

1. Can I use frozen scallops?
Yes, make sure to thaw them properly and dry them before cooking.

2. How can I prevent the scallops from becoming rubbery?
Cook them over medium heat and do not leave them too long in the pan.

3. What else can I add to the dish?
You can add vegetables like asparagus or zucchini for extra texture and nutrients.

I hope this recipe inspires you to try something new in the kitchen! Whether you prepare it for a special occasion or simply to treat yourself, Scallops St. Jacques with Mushrooms in Fish Reduction Sauce will bring a touch of magic to your table. Enjoy!

 Ingredients: 200 grams of St. Jacques scallops; 3 large oyster mushrooms; a fish head and some bones; arugula and olive oil for the sauce; half a teaspoon of turmeric; a tablespoon of liquid cream; a small cube of butter; half a red bell pepper;

 Tags:  shells scallops mushrooms sauce over