Recipe: Scallops and Caesar's Mushrooms

1 In a pan put a little butter and a few drops of oil then sauté your Caesar's mushrooms for 4 minutes. Salt, pepper then remove from heat and let rest covered for 10 minutes.

2 Take another pan, put a little butter and a few drops of oil then, when everything becomes brown, season and cook your scallops 2 minutes on each side, remembering to pierce your corals with a knife tip (to avoid splattering)

3 Remove the scallops and place them on your Caesar's mushrooms, then, cover again.

4 In the scallop fat place your 2 half garlic cloves then lightly sauté your roseval petals. Salt and pepper.
Plating
Heat your pans on each hot plate, arrange your 5 potato slices in a rosette then place a scallop on top, arrange your Caesar's mushrooms harmoniously, coat with the small juices released. Sprinkle a little chopped chives on the mushrooms and 1 or 2 grains of fleur de sel on the scallops.
A simple dish that unites land and sea while respecting their own flavors.