Ingredients for 4 servings
- 500 g (17.75 oz) of scallops*
- 300 g (10.5 oz) of sautéed porcini mushrooms cut into small dice (mirepoix)
- a small mixture of chopped fresh herbs (chervil, parsley and chives)
- 3 cl (1 fl oz) of olive oil
- 20 cl (0.8 cup) of beef or poultry stock
- salt and freshly ground pepper
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