1 In a saucepan melt the butter, add the minced shallots, let them sweat for 5 minutes, then add the mushrooms, cream, white wine and yuzu juice, salt and pepper.
2 Cook for 15 minutes this way, in the last 2 minutes place your scallops in a strainer and position it over this cooking, then drain everything while keeping the scallops aside.
3 Preheat your oven to 200°.
4 In an oven-safe dish place your quenelles, pour the cooking over them and cook in the middle of the oven for 30 minutes.
5 Remove your quenelles then reduce the cooking until it is like a cream, then add the mushrooms and bring to a boil.
6 Then make 4 incisions on each quenelle where you will insert your scallops, arrange on hot plates with the mushrooms around and coat with a little of the boiling cooking to reheat your scallops this way
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