Wind-in-the-wind with berry scallops

Ingredients

600g Calico scallops
6 vol-au-vent
2 cups milk
300g white mushroom
1 leek
1 bunch of chives
1 tbsp butter
1 tbsp flour
2 tbsp olive oil
Salt and pepper to taste

Preparation

1. Prepare béchamel - Melt the butter and add flour then milk and boil for 5 minutes and add salt, pepper and nutmeg.
2.  Fry the sliced mushrooms and the leek, cut in, into the pan.
3.  In the same skillet, brown the scallops and vegetables and add the béchamel. Check the seasoning and add the chopped chives.
4.  Reheat the vol-au-vent in the oven for 2 minutes, then fill and serve immediately.

Tricks

Taste hot!  Serve or with your favorite salad! Rinse and wash the leek well before cooking, you can deglaze the pan with white wine.