Recipe: St Jacques gambas and girolles

1- Pour olive oil into a pan. When it is very hot, place your scallops and prawns, salt them and sprinkle combava powder on the scallops and a hint of Espelette on the prawns. Cook 1 minute on each side, then transfer to a plate and cover.

2- Return the pan to the heat and add your fresh or frozen girolles, add your garlic petals, salt lightly and pepper. Cook for 4 minutes, add a generous knob of ½ salt butter, then remove from heat and cover.

3- After 5 minutes, heat your pan and place the girolles in the center, then the scallops and prawns on each side. Add the juice released by them on top, then heat for 2 minutes and serve in the center of the table.
A beautiful recipe full of simplicity, based solely on the harmony of flavors between these 3 ingredients, keeping only what is essential.
Just try it once and tell me.