Coquilles Saint-Jacques au Gratin (Scallops au Gratin)

Ingredients

• Scallops: the white muscle in rounds
• Concave scallop shells
• Sauce Duxelles
• Half a spoonful white wine
• Raw mushrooms
• Sauce Gratin
• Breadcrumbs
• Melted butter

Instructions

1. Brush and clean the concave shells well.
2. Mask the bottom of each with sauce Duxelles and add half a spoonful of white wine.
3. Arrange on this sauce the rounds of white muscle, the coral and the beards.
4. Border the shells with slices of raw mushrooms and cover the whole with sauce Gratin.
5. Sprinkle with breadcrumbs, moisten with melted butter and gratinate, conducting it as a complete Gratin.