Pan-fried scallops and chanterelles with Noilly Prat sauce

Wash 16 scallops, dry thoroughly and put on a plate on absorbant paper, then cover with a second sheet.

Leave to wait in the fridge.

Prepare 200 g chanterelles.

Cut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paper.

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.

Tip the mushrooms into a strainer to drain them, and only salt them now.

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.

Salt and pepper before turning the scallops over once they are a nice golden brown. Allow 3 or 4 minutes on each side.

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.

Heat the plates.

Put the pan back on high heat and pour in 4 tablespoons Noilly Prat, deglaze thoroughly with a wooden spoon or wooden spatula, then add 200 ml liquid cream.

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).

Turn down the heat and add the mushrooms. Stir to mix well and check seasoning.

Put a layer of mushrooms on each plate and lay 4 scallops per person on top.

Garnish with chives and serve immediately.