Seared Scallops with Mushroom Cream

Ingredients (for 4 people):

• Wild mushrooms (chanterelles, porcini, black trumpets, or girolles): 200 g
• Scallops: 12 pieces
• Shallots: 2
• Dry white wine: 10 cl
• Fresh cream: 20 cl
• Chives: a few sprigs (for decoration)
• Butter: 30 g
• Neutral oil
• Salt and pepper: to taste

Preparation:

Mushroom preparation:

1. Carefully clean the mushrooms using a brush or a damp cloth (avoid rinsing them with water).
2. Chop some of the mushrooms to make the cream.
3. Slice the remaining mushrooms for decoration. If the mushrooms are small, leave them whole.

Mushroom cream preparation:

1. Finely chop the shallots.
2. Melt 15 g of butter in a pan and sauté the shallots until translucent.
3. Add the chopped mushrooms and cook over medium heat for 5 to 7 minutes (cooking time may vary depending on the mushrooms used).
4. Deglaze with the dry white wine and reduce by half.
5. Stir in the fresh cream, mix well, and simmer for an additional 5 minutes.
6. Add a tablespoon of lemon juice.
7. Blend the mixture into a smooth cream (optional, depending on preference).
8. Keep warm.

Cooking the decorative garnish:

1. Melt 15 g of butter and add a tablespoon of oil in a hot pan.
2. Cook the mushrooms set aside for decoration and reserve.

Scallop preparation:

1. Ensure the scallops are thoroughly dry (pat them with a paper towel).
2. Melt 15 g of butter and add a tablespoon of oil in a hot pan.
3. Sear the scallops over high heat for 1 to 2 minutes on each side until golden on the outside and tender on the inside.
4. Season with salt and pepper.

Plating:

1. Arrange 3 scallops on each plate.
2. Drizzle a bit of mushroom cream around or beside the scallops.
3. Place the sautéed mushrooms on top of the scallops.
4. Garnish with chopped chives.

Tips:

• Wine pairing: Serve this dish with a dry and aromatic white wine, such as Sauvignon Blanc or Chardonnay.
• For extra indulgence, add more sautéed mushrooms as garnish.

Enjoy your meal!