Coquilles Saint-Jacques à la Nantaise (Scallops, Nantes Style)

Ingredients

• Scallops: the white muscle and the coral
• White wine
• Mushroom cooking liquid
• Sauce au Vin blanc
• 1 small mushroom
• 2 slices of truffle
• Small poached mussels

Instructions

1. Blanch the scallop flesh as indicated above.
2. Cut the white muscle and the coral into escalopes and braise them gently with white wine and mushroom cooking liquid.
3. Mask the bottom of the concave shells with sauce au Vin blanc.
4. Arrange the escalopes of white muscle and the coral on top, with 1 small mushroom and 2 slices of truffle per shell.
5. Border each shell with a line of small poached mussels.
6. Nap with sauce au Vin blanc and glaze.