Coquilles Saint-Jacques à la Parisienne (Scallops, Parisian Style)

Ingredients

• Scallops
• Pomme duchesse mixture
• Egg
• Sauce au Vin blanc
• Truffle
• Cooked mushrooms

Instructions

1. Blanch the scallop flesh and braise it as in the preceding recipe.
2. Pipe a cordon of pomme duchesse mixture round the shells with a bag fitted with a medium fluted tube.
3. Brush with egg and colour in the oven beforehand.
4. Mask the bottom of the shells with a spoonful of Sauce au Vin blanc with a little chopped truffle added.
5. Garnish the shells with the escalopes of the white muscle and the coral, alternating them with slices of cooked mushrooms.
6. Coat with the same Sauce au Vin blanc and glaze.