Scallop Shells of Soft Roe à la Parisienne

Ingredients

• scallop shells (coquilles)
• white wine sauce (sauce vin blanc)
• soft roe escalopes (escalopes de laitances)
• cooked mushroom slices (lames de champignons cuits)

Instructions

1. Coat the bottom of the scallop shells with a small amount of white wine sauce (sauce vin blanc) enriched with minced truffle.
2. Arrange the soft roe escalopes inside the shells, alternating them with large slices of cooked mushroom.
3. Cover with the same sauce.
4. Glaze under heat until golden.