1 diver scallop in shell
1 shallot sliced, reserve one tsp to be finely chopped
2 sprigs thyme
¼ cup white wine (Sauvignon Blanc or Chardonnay)
4 tbsp butter
2 cloves garlic, chopped
7 small chanterelles
1 tbsp English peas
1 tbsp chopped chives
Cracked black pepper
Chive flowers and chervil, for garnish
Take one diver scallop in the shell and open up with a sharp knife. Remove the roe and scallop intact and take the remaining outside membrane and cut into small pieces. Wash scallop in salted (or sea) water, pat dry and set aside. Wash out scallop shell.
Take sliced shallot, one sprig of thyme, cracked black pepper, one tablespoon of butter, and one clove of chopped garlic and cook for 2-3 minutes in small pan. After adding the white wine, reduce by half.
Take two tablespoons butter and whisk into the reduction until it emulsifies, then squeeze one tablespoon of fresh lemon juice. Pass through a sieve into small pan and set aside.
Take scallop, season with salt and pepper. Cut roe off scallop and poach roe in the butter sauce. Sear scallop in a Teflon pan until golden brown on each side.
In another pan, sauté chanterelles, English peas, one tablespoon of finely chopped shallots, one pinch of chopped garlic, one sprig of thyme, one tablespoon of butter, and salt and pepper.
Put cooked scallop back in clean scallop shell. Remove the buttered poached roe and place next to scallop. Whisk butter sauce with a tablespoon of chopped chives and drizzle around scallop and roe. Add sautéed mushrooms and peas to the scallop. Garnish with chive flowers and chervil.