Vol-au-vent of scallops with porcini mushrooms

Saint Jacques
Porcini mushrooms
Béchamelle sauce with button mushrooms
Coral Butter
Calvados
Diced apples
Round bite crust

Realization:
Infuse your sliced ​​porcini mushrooms in butter.
Make a béchamelle
Snack your scallops and flambé them with Calvados
Escalope your scallops
Caramelize the apple cubes
Gently mix all the ingredients
Rectify

Dressage
Garnish round bite crusts with this device
Place a blade of curd butter on the Vols au vent