Recipe: Roast Scallops with Cep

1- Take 4 plates and make 3 small moles of sea salt and sit 3 scallop shells on the top of them.

2- Heat up a non-stick pan and start cooking your pancetta until crispy. Set aside on a sheet of kitchen paper.

3- Heat up the olive oil in the same pan and carefully cook your scallops for a 1 1/2 minute on each sides. Then, season with salt and freshly ground pepper. Then, place them in the oven at 80'C (176'F).

4- Pour the veal jus into the pan where you cooked the scallops after removing the excess fat. Bring to the boil and strain through a fine sieve.

5- Pan fried your cep mushrooms. Add some chopped herbs and set aside in the oven.

Arrangements

Place, a roast scallop in each shell. Then, carefully and nicely place some mushrooms around them and spoon some of the veal jus all around. Finish with a piece of crispy pancetta on the top of the scallops.