Scallops with mushrooms

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Ingredients

Serves 4

• 16 fresh scallops
• 1 lb (400 g) wild mushrooms
• 3/4 cup (20 cl) chicken stock
• 1 sprig thyme
• 1 bay leaf
• Chopped flat-leaf parsley
• Salt and pepper

Preparation

Cook the Scallops

• Shuck the fresh scallops
• Wash them under running water to remove all sand
• Separate the scallop flesh from the coral and beard (the flesh surrounding the scallop)
• Melt about 1 tbsp (20 g) butter in a very hot pan
• Add scallops and mushrooms to pan Cook 1 minute per side
• Keep warm

Prepare the Sauce

• Deglaze pan with chicken stock
• Add thyme, bay leaf, and scallop coral and beard
• Reduce by half
• Add salt and pepper to taste Strain sauce before serving

Presentation

• Stand mushrooms in the center of a hot plate and sprinkle a little chopped flat-leaf parsley over them
• Arrange scallops around mushrooms and spoon sauce over them

Suggestion

If you try different varieties of mushrooms, let me know as I am anxious to find the best possible choice.

I'd like to try mixing some seaweed with the mushrooms. Would mushrooms go well with a highly iodic ingredient?