Scallops in Crémant and Chilli Gambas on Oak Leaf Salad

Sauce:

• Melt 2 tablespoons butter in the pan and steam the shallots in it. Add the fish stock, reduce to half over medium heat and then add the créme double and bring to the boil. Turn the stove small and stew for 15 minutes. Finally, put everything through a fine sieve in a saucepan. Season the stock with salt and pepper and keep warm.

• After the scallops have been seared, add the crémant to the pan of the scallops, scraping the roasted mussels from the bottom of the pan and dissolving them in the crémant. Reduce the crémant to a thick concentrate and then stir with a whisk. Then fold in 2 tablespoons of butter and add lemon juice and chopped chives.

Scallops:

• Pat dry the scallops, season with salt and pepper. Fry in the pan for about 3 minutes on each side, then set aside. Before serving, it is best to sear it again briefly hot.

Gambas al ajillo e chili:

• Finely dice the garlic and chilli. Wash and chop the parsley and heat the olive oil in the pan. Fry the prawns for 2-3 minutes while turning. Just before the end, add the chilli and garlic. Before serving, drizzle with parsley, sea salt, lemon juice as well as chilli and garlic from the pan and season to taste.