Ingredients for 4 persons
- 500gr of St Jacques (frozen without problem)
- 250 gr mushrooms from paris
- 1 big handful of small naked shrimps
- 75gr of butter ½ salt
- Clotted cream
- 25cl of mead, ½ dry or dry
Preparation
- Thaw ingredients (in milk for scallops)
- In a hot skillet put 1/3 of the amount of butter
- Brown quickly (1 to 2 minutes) on each side the walnuts, then reserve them
- Add 1/3 of the amount of butter
- Brown the shrimps to get rid of their water
- Add 1/3 of the amount of butter
- Add mushrooms (whole or in pieces)
- Leave to brown together for 5 minutes
- Pour the mead, when it is hot you can flambé
- Simmer 5mns
- Pour the cream
- When all the content is simmering, add the walnuts for another 5 minutes.
- You can serve either with white rice or in 1 empty shell that you brown with a little parmesan cheese.