Recipe: Scallop Shells with Onion Cream

1 Wash the oyster mushrooms, sauté them in a pan over high heat with butter, salt and pepper. Set aside.

2 Cut the carrots and zucchini into mirepoix (very small dice) and cook them in a covered pan. Salt and pepper. Set aside.

3 Onion cream:

Peel and slice the onions, sweat them until colored. Salt and pepper. Add the fish stock, reduce by 3/4, pour in the cream, reduce by 3/4, then blend. Incorporate 1.4 oz (40 g) of butter. Adjust the seasoning.

4 Cook the scallops in a pan with butter for two minutes on each side.

5 On a plate, arrange the oyster mushrooms and mixed vegetable mirepoix, then the scallop meats. Pour a drizzle of onion cream.

You can cook your mirepoix in two batches as the zucchini will cook faster than the carrot. If you have a food processor like a "thermomix" you can use it to reheat your onion cream, you will have a light and well-blended sauce. Otherwise give the sauce a quick blend at the last moment. But that is my personal "touch". You can serve it as is without any problem!!!!!