Mini Paris Mushrooms Bouchées with Bay Scallops

Mini Paris Mushrooms Bouchées with Bay Scallops

8oz Forest Mushroom Mix

1.4oz Echire Unsalted Butter Cup

2 Shallots

8 oz Bay Scallops (40 to 60 count)

16 fl oz Milk

16 fl oz Chicken Stock

1.4 oz Flour

Fresh Parsley Chopped

Fresh Cilantro Chopped

1 Tomatoes Diced

3 tbsp Olive Oil

6 Puff Pastry Bouchées

Salt & Pepper

  • 1. Sauté the mushrooms for 5 minutes in a frying pan with a spoon of olive oil and shallots. Drain them but keep the juice for the sauce.
  • 2. Sauté the scallops with 2 spoons of olive oil until they turn slightly brown.
  • 3. In a saucepan, melt the butter and add the flour. Stir with a whisk and add milk, chicken stock and mushroom juice. Stir and cook for 10 minutes. Season with salt and pepper.
  • 4. When the sauce is ready, add the mushrooms, scallops, diced tomatoes, chopped parsley and cilantro.
  • 5. Fill the warm bouchées with the preparation.
  • 6. Top with chopped parsley for decoration.
  • 7. Tip: You can replace the bay scallops with diced chicken or turkey.
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