Pétoncles en sauce forestière
Pan seared scallops with a mushroom and sour cream sauce.
This easy to make main course was inspired by a delicious entree we had in a restaurant along the coast of Cap-Chat.
And just like Gaspesié itself, the ingredients used for this dish take you on a ride from the shade of dark forests to beaches with grey sand, shells and sea glass. And at the end you're left with the wonder of the experience.
This dish was initially made with whelks. I used scallops which are easier to find and you can use your favorite seafood instead as well.
Pair it with a salad and plain rice or Melba toast to make a nutritious and complete meal.
This recipe is part of the 2020 - Week 38 - Menu Gaspésien. Look under Menus for all other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: