Scallop with chanterelles and beans

First, prepare the fumé sauce: finely chop onion, garlic, and fennel, and sauté in vegetable oil with thyme until soft.

Add scallop mantles, then wine and water, reduce by half, and let it steep for 2 hours.

Then strain, reheat, add cream, and thicken the sauce with 100 grams of butter, adding it in small portions.

Add salt and pepper to taste.

Quickly fry the scallop in a mixture of butter and vegetable oil over high heat.

Quickly fry the chanterelles with the beans over high heat.

Place the scallop on the plate.

Around are chanterelles with beans.

Add sauce.

To serve.