Sautéed sea scallops, grilled oyster mushroom with a beurre blanc and Saffron

Ingredients: 

• Scallops 

• Oyster mushroom 

• Butter 

• White wine 

• White wine vinegar 

• Canola oil

• Salt and pepper 

• Saffron 

• Heavy cream 

• Shallots 

• Garlic 

• Cream 

• Micro greens 

Beurre blanc 

• White wine 

• Canola oil

• Butter 

• Shallots 

• Garlic 

• Cream 

• In a pan sauté Shallots, garlic with Canola oil.

• When the Shallots are translucent, add white wine into the pan 

• Cook down the wine for 2 minutes 

• Add cream into the mixture and wait for it to thicken. 

• When thick, add the butter little by little while stirring till the butter is well incorporated

Scallops 

• Into a pan, add Canola oil and wait till hot and pan fry your Scallops, till golden brown on both sides 

Mushrooms 

• Cut the Mushrooms in half and and carefully score your  Mushrooms with a pairing knife 

• Pan fry the mushrooms till they have a golden brown