Satisfying yet delicate porcini mushrooms combined with cream and poured over a tender piece of rose veal… A taste of fall in every mouthful!
Rehydrate the porcini mushrooms in warm water for at least 1 hour. Drain them, making sure you keep the water. Peel and thinly slice the shallots. Sauté them in butter in a pan. Add the porcini mushrooms and cook for 10 minutes. Deglaze with the cognac. Season with salt.
Pour in the cream and leave to simmer for a further 20 minutes. If, after the 20 minutes have passed, the sauce is too thick, thin it out with the water you used to soak the porcini mushrooms. Season the scallops with salt. Sauté them in a frying pan, on a medium heat with a drop of groundnut oil, for 3 to 4 minutes each side. Serve the scallops accompanied by the porcini mushroom sauce.