Recipe: Pan-seared scallops and chanterelles

1- Pour a drizzle of olive oil and when hot, place your scallops, salt and pepper them, pan-sear for 40 seconds on each side, transfer to a plate and cover to let them rest.

2- In the pan (without cleaning it), add a generous knob of salted butter and when hot, add the chanterelles, salt and pepper, then add the minced shallot (3 minutes), then place your scallops on top with the juice, turn off heat and cover.

3- Heat your poultry stock with a few drops of soy sauce.

4- Arrange the scallops on 4 hot plates and pour the boiling sauce over them.