3: Cut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paper.
4: Pour 2 tablespoons olive oil into a pan on high heat. As soon as the oil is smoking, so very hot, add the mushrooms and cook without salt, stirring continuously for 2 minutes. Please note: we don't add salt at this point as the mushrooms would give off water and go soft.
5: Tip the mushrooms into a strainer to drain them, and only salt them now.
6: Using the same pan, still on high heat, pour in 2 tablespoons olive oil and when really hot add the scallops. Be careful, they will spit, so put a lid over 3/4 of the pan if you wish.
7: Salt and pepper before turning the scallops over once they are a nice golden brown. Allow 3 or 4 minutes on each side.
8: Remove the scallops from the pan and place on a wire rack. Cover with aluminium foil to keep them hot while you make the sauce.
10: Stir thoroughly and bring to the boil. As soon as it boils, add 1 teaspoon Mustard and leave to thicken (just a couple of minutes).
11: Turn down the heat and add the mushrooms. Stir to mix well and check seasoning.
12: Put a layer of mushrooms on each plate and lay 4 scallops per person on top. Garnish with chives and serve immediately.
Remarks
If you don't have any chanterelles use other wild mushrooms or cultivated ones as a last resort. The same goes for the Noilly. You can use another vermouth like Martini or Cinzano instead.