Scallops in Mushroom Sauce

Scallops come to our market shelled and deep-frozen. Before preparation, the white scallop meat, the nut, is separated from the corail (roe) and briefly rinsed under running water.

Corail can separate from the white mussel meat. Cut the white mussel meat into 1cm thick slices, the corail whole.

Sauté the shallots in the hot butter until soft. Add the mushrooms to the saucepan and sauté. Season with salt and pepper, pour the sherry, cook gently. Pour the wine and beef broth, stew for 8 min. At the end stir in crème fraîche, let it bubble up, season with a little lemon juice.

Lightly thicken the sauce with flour butter. Add the mussel meat to the sauce and warm it up. On the stove side, stir in a piece of fresh butter. Arrange in a heated baking dish and sprinkle with parsley.

Serve with: Long grain rice, tender leaf salads.

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