Recipe: Scallops in sealed shell

In the morning for lunch or evening (celebrations).
1/ Heat a pan then pour 2 tablespoons of olive oil, when it is very hot place your scallops salt and pepper then mark them 20 seconds on each side and set aside covered on the side.
2/ Return to low heat this pan where there is still some cooking left, sweat the shallots add the oyster mushrooms, then the carrots, salt and pepper let them sweat covered for 10 minutes gently pour the cream with a very small pinch of turmeric (it should be barely detectable) and uncovered let cook 5 minutes test your carrots (a little crunchy) and your seasoning then let cool.
Prepare your Seal
In a large salad bowl pour your flour with a little thyme flowers, then pour cold water stirring by hand until it is the same consistency as modeling paste and make 4 small identical balls.
So your "mise en place" is done.

1 hour before sitting down to eat take your baking sheet out of the oven then turn it on to 220° (th7+)
On your baking sheet install 4 small piles of coarse salt then place your half shells on top distribute your filling then place 3 roasted scallop portions on top sprinkle with a little combava (if you have any, run your flat shells under water to facilitate the "sealing with paste"
Roll your small balls of dough into a cord so that they are long enough to go around the shell, then place the flat shells on your scallop portions and seal your shells hermetically with your paste (you can also brush them a little with egg with a brush to make it prettier).
When the oven is hot put in the oven for 10 minutes so that your seal is cooked, turn off the oven and leave it slightly open (with a cork) until tasting.
Serve on a beautiful plate with a small pile of salt to hold the shell and there you will feel the efl