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Serves : 4 people

Preparation : 30 minutes

Cooking : 10 minutes

Ingredients

12 scallops preferably fresh, or if not, thaw them overnight in the fridge in a colander so they can drain.
8.8 oz of Black trumpet mushrooms If not available, use about 1/10th of the fresh weight in dried mushrooms.
8 chives
8 nuts
frying oil Avoid extra virgin olive oil, which doesn't hold up well to high temperatures
butter
salt, pepper

Instructions

Preparation and cooking

Preheat the oven to 50°C and place some small soup bowls inside. Shell the walnuts and chop them coarsely. Rinse the chives.
Clean the scallops, removing the coral and the dark-colored parts (the membrane). Rinse.
Note: Save the coral and the membrane; you can use them in other recipes.
Wash the mushrooms thoroughly. If they are dried, soak them in warm water for 30 minutes.
Pour a small amount of cooking oil into the pan and let it heat up thoroughly (bubbles should form when you dip a wooden spatula into it).
Once the oil is hot, add a knob of butter and place the walnuts in the pan. Cook for two minutes on each side until golden brown. Season with salt and pepper.
Set the scallops aside to bake, and sauté the black trumpet mushrooms in the oil used to cook the scallops for 5 minutes over low heat. Season to taste.

Dressage

Take your plates and the scallops out of the oven.
Arrange a layer of black trumpet mushrooms on the bottom of each plate, then place three scallops on top and sprinkle with the chopped walnuts and chives.
Serve immediately and enjoy!

WHAT SHOULD YOU DRINK WITH THESE PAN-SEARED SCALLOPS? A dry white wine, such as a Pouilly-Fumé.

Saint-Jacques snackées sur lit de champignons