Boulonnais scallops, mushrooms and frill cream

Step 1 :
Shuck the scallops, keeping both the meat and the frill
Step 2 :
Clean the scallop meat with a damp brush and rinse the frills under running water
Step 3 :
Start the sauce by searing the frills with the finely chopped shallots and garlic in a knob of butter. Deglaze with white wine, add the cream, and let it cook for 20 minutes
Step 4 :
Prepare a mushroom cream using ¾ of the sliced mushrooms and a milk/cream mixture
Step 5 :
Insert 3 thin slices of mushrooms into small incisions made in the scallop meat
Step 6 :
Sear the scallops in butter on one side only
Step 7 :
Adjust the seasoning and plate harmoniously in a deep dish with a few very thin mushroom shavings