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Ingredients

• 8 lrg Hand dived king scallops in the shell
• 300 ml Sancerre white wine, (10 1/2fl ounce)
• 3 x Shallots
• 225 gm Mushrooms, (8oz)
• 55 gm Butter, (2oz)
• 3 x Egg yolks
• 150 ml Double cream, (5fl ounce)
•     Madeira
• 30 gm Gruyere cheese, (1oz)
• 20 gm Fresh toasted breadcrumbs, (3/4oz)
• 20 gm Flat parsley, (3/4oz)
• 20 gm Freshly grated parmesan, (3/4oz)
•     Extra virgin olive oil
•     Maldon salt
•     Black pepper

Description

Prepare The Scallops And Remove From The Shell, Cleaning The Shell Well. Pan-fry The Scallops And Place Back Into The Shell And Leave To One Side While You Make The Sauce. Peel And…

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