1 Take 4 plates and make 3 small moles of sea salt and sit 3 scallop shells on the top of them.
2 Heat up a non-stick pan and start cooking your pancetta until crispy. Set aside on a sheet of kitchen paper.
3 Heat up the olive oil in the same pan and carefully cook your scallops for a 1 1/2 minute on each sides. Then, season with salt and freshly ground pepper. Then, place them in the oven at 80'C (176'F).
4 Pour the veal jus into the pan where you cooked the scallops after removing the excess fat. Bring to the boil and strain through a fine sieve.
5 Pan fried your cep mushrooms. Add some chopped herbs and set aside in the oven.
Arrangements
Place, a roast scallop in each shell. Then, carefully and nicely place some mushrooms around them and spoon some of the veal jus all around. Finish with a piece of crispy pancetta on the top of the scallops.
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