Recipe: St jacques girolles et cèpes

1 In a large pan pour the duck fat, when it is hot pour in the slices of porcini and garlic cloves, mark the porcini on both sides salt and pepper for 2 minutes then add your chanterelles resalt a little sauté for 2 minutes then turn off the heat and cover.

2 Just before serving.
In a large pan pour a large dash of olive oil and a knob of butter 1/2 salt, when the mixture is foamy install your scallops, salt and pepper and mark them on both sides in 3 minutes then cover and turn off the heat.

3 When serving, turn on the heat under the pans then arrange on your well heated plates your scallops quickly install between each one a slice of porcini then the chanterelles around then pour a dash of soy sauce in the remaining scallop juice and pour boiling over it.