Recipe: St Jacques au Meursault and Sorrel

For an exceptional recipe
(created with the help of Chef Patrick),

1 Prepare yourself a fish stock with well-cleaned trimmings, rid of their blood, from flat fish (turbot, sole) and John Dory and other usual ingredients (do not salt). Add the beards of the scallops, well cleaned to remove sand and let cook a bit longer (skim often).

2 Keep the 6 most beautiful scallop meat whole and cut the others (with the coral if you like, it adds color) into mirepoix. Also cut the mushrooms into mirepoix as if preparing a duxelles (add lemon juice).

3 Butter a small saucepan, place the finely sliced shallots, then the mushrooms then the scallop mirepoix. Moisten with the fish stock.