Norman scallops

Norman scallops


Norman sauce:
 fish stock 200 g - 70 g mushrooms - fresh cream 50 g - 25 g butter - 25 g white flour - egg yolk - parsley - salt - pepper - 18 scallops - breadcrumbs - butter
 Norman sauce: 
fry the mushrooms in the butter into small cubes, add the flour, the balloon, let it boil for 10 'then finish the sauce with the cream, egg yolk, salt, pepper and parsley. Open the scallops raw, spurgatele, Gather of 3 for shell, cover with the sauce, bread crumbs, flakes of butter and let brown in the oven for 3 '; serve immediately.