Caramelized scallop cassolette with mushrooms, nantais butter sauce with fresh chives, bread tuile |

Preparation time: 40 min

Preheat your Oven at 375 °F

• Scallops

  Make sure to remove the nerve from each of the scallops.  It gets very chewy once cooked.

  In a hot skillet with a knob of butter and a drizzle of vegetable oil, sear the scallops on the side you salted with fleur de sel.  Make sure to get a nice caramelization and then transfer them to a baking sheet or pan.

  Place in the oven for 3-4 minutes before serving.

• Wild mushrooms

  Clean the mushrooms and then slice them.

  In a hot skillet with vegetable oil and butter, cook the mushrooms with a bit of salt and pepper.

  Once the liquid has evaporated, the mushrooms will become a nice golden color.

  Add the minced garlic and make sure the seasoning is ok.

  Remove from the heat and add the chives.

• Nantais butter sauce

  Sweat the shallots with a knob of butter.  Deglaze with white wine and add the balsamic vinegar and then reduce until almost dry.  Add the cream and then bring to a boil and add the fish stock.  Season to taste.  Be careful if using prepared fish stock as it can be quite salty sometimes.

• Bread tuile

  Place all the ingredients in a bowl and blend using a hand blender (giraffe).

  Strain into a pipette.

  Heat a non-stick frying pan. Pour the equivalent of two tablespoons into the center of the pan and allow the liquid to evaporate.

  Once the tile has solidified, remove it with a plastic spatula and place on absorbent paper. 

• Plating

  In an individual bowl, small skillet or serving dish of your choice, place the mushrooms at the bottom.  Next, place a scallop with the caramelized side up and drizzle generously with the sauce.

  Garnish with a bit of finely sliced chives.