1 In a saucepan pour your minced shallot, your cream, your white wine (if you wish) your button mushrooms, salt and pepper then let cook for 5 minutes.
2 Then add your scallops, and let cook for 3 minutes.
3 Drain in a strainer then pour the liquid into your saucepan and let reduce until a syrupy consistency.
4 Then, return your scallops and mushrooms, bring to a boil then remove from heat while stirring with a spatula add your 2 egg yolks and your spoonfuls of ginseng.
5 On a baking dish line up your 4 tartlets then fill them equally with your mixture.
6 Then place them in the oven on grill setting for 3 to 4 minutes, and serve on hot plates.
Blind cooking: you cook your tartlets well pricked lined with porcelain beads or dried beans 15 minutes at 180°(th6) besides you can even cook them in advance the day before for the next day.
This ginseng jelly can be found in specialized fine grocers or online
www.sante-nat.fr
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