Ingredients for 4 people

- 6 big scallops, preferably fresh from shell
- 20 small shrimps (already cooked)
- 100 gr [3 oz] mushrooms
- 30 gr [1 oz] butter + a few knobs
- 40 gr [1 1/2 oz] plain flour
- 1 cup of water (250 ml)
- 1/2 cup dry white wine (125 ml)
- 2 Tbspoons + 1 drop olive oil
- 1 drop of lemon juice
- 1 big shallot ; 1 bay leaf
- 1 Tbspoon sour cream
- 6 Tbspoons of dry breadcrumbs
- grated nutmeg, salt & pepper

Recipe :

1- Peel the shrimps ; peel the shallot and cut it in 2 halves, longwise. Wash the scallops if necessary and cut them in half crossway. Thinly slice the mushrooms.
2- In a small saucepan, pour the water and wine ; add the shallot, bayleaf, the drops of oil and lemon juice, and salt. Add the scallops ; they should be entirely covered by the liquid. Gently bring to simmer, cover with a lid, and let cook for another 5 minutes.
3- Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.
4- In a frying pan, cook the sliced mushroom in the 2 spoons of olive oil, for about 5 minutes (medium-high heat, stirring often).
4- Prepare your 4 individual scallop dishes : display 3 slices of scallop in the bottom of each, put 5 shrimps on them, equally divide the mushrooms on top of them.
5- In a medium saucepan, prepare a white sauce : melt the butter, medium flame, and pour the flour on it while stirring until well blended. On a more gentle flame, start pouring a bit of the cooking juice and gently stir until it is incorporated ; keep doing this way until the white sauce is ready (it must get thicker, but not too much ; reckon 10 minutes). The quantity of liquid you have might be slightly too much, don't hesitate to leave some away.
6- Season with salt, pepper and nutmeg ; finally add the cream.
7- Pour the white sauce equally in each individual scallop dish.
8- Sprinkle equally the breadcrumbs on each dish and put one or two thin butter knobs on.
9- Put under oven grill until gloden brown (reckon 10 minutes). Serve immediately.