Sautéed Scallops with Chanterelle Pan Sauce

To avoid sticking, wait until the scallop is cooked, then flip to cook the other side.


Sautéing using a spoon to cook the sides of the scallops.

Our cameraman is drooling over the scallops!

Cook until the scallops are golden brown on both sides.

To plate, put mash potato on the bottom, chanterelle mushrooms in the middle and scallops on the top.

"Sautéed Scallops with Chanterelle Pan Sauce" is delicious!

Share This


  1. Iv Cheung says:

    I watched last Thu 2/16 灣區美食秘笈 segment and you featured Beef Noodle, interviewed a chef who won grand prize in Taiwan (I think) in the category of Beef Noodle. Can you tell me which restaurant in the Bay Area does this chef work at because I really want to try out the Noodle. It looked very delicious from your news segment. THANK YOU!

    Iv Cheung

    • Pei Ktsf says:

      The chef was invited from Taiwan to promote beef noodle soup, he doesn’t have a restaurant here in the Bay Area…

Leave a Reply

Connect with Facebook