Recipe: Chanterelle risotto with seared Qualicum Bay scallops

Refinery chef Michael Carter offers a recipe for his fave fall ingredient.

Credit: istock

My favourite local ingredient: Chanterelles


“In the fall, I get really excited about mushrooms; the chanterelle wins my heart every time. These mushrooms, common on Vancouver Island and around B.C., are tender, earthy, and can withstand a variety of cooking methods. Paired with some of my favourites like red meat, lobster, asparagus or scallops, the flavour of the mushroom becomes amplified. My Seared Qualicum Bay Scallops on Chanterelle Risotto with grilled lemon and sage highlights the character of this ingredient.”

–Michael Carter, executive chef, The Refinery, Vancouver


Recipe: Chanterelle Risotto with Seared Qualicum Bay Scallops

12 scallops, shelled and muscle removed

300 g (10 ounces) fresh chanterelles, cleaned with a brush

150 ml (2/3 cup) butter

50 ml (1/4 cup) vegetable oil

3 cloves garlic, chopped

250 ml (1 cup) white wine

2.5 litres (10 cups) chicken stock

1 white onion, finely chopped

400 g (1 2/3 cups) Arborio rice

100g (1/2 cup) Parmesan cheese




To make the risotto:

Sauté chanterelles with garlic and 75 ml (1/3 cup) of butter in a large, heavy-bottom sauce pan until soft. Remove with a slotted spoon. Reserve mushrooms for later. Add oil and onion and sweat until translucent. Add rice and cook for 3 minutes to coat rice in oil.

Deglaze with wine, stir until reduced (almost dry). Add 250ml (1 cup) of hot stock and stir until reduced. Keep adding stock 250ml (1 cup) at a time, stirring constantly, until rice is cooked. Season with salt and pepper, to taste. Remove from heat. Stir in butter, cheese and sage. Cover for 10 minutes. Stir chanterelles into risotto before serving.


More about The Refinery:

The Granville Strip, Refined

Slideshow: The Refinery Grand Opening

The Refinery: eco-chic dining


To prepare the scallops:

Pat scallops dry and season.

Sear in hot fry pan with garlic for 1 minute, then flip. Finish in the oven (350 degrees) for 2 to 3 minutes.



Grill 4 half lemons until charred.


To serve:

Place risotto on the bottom of a bowl and top with scallops and grilled lemon. Garnish with sage.

Serves 4