Scallops in ravioli, topped with a Saint-Hubert smoked Fleurette sauce (serves four)

? 4 scallops

? 8 sheets of gyoza dough

? 400 g of white button mushrooms

? 1 shallot, chopped

? 40 g of butter

? 200 g of liquid cream

? 1 small white truffle (optional)

? Sea urchin coral (optional)

Mushroom duxelles:

Wash the mushrooms thoroughly. Separate the caps from the stems, and reserve the stems for the cream. Finely chop the caps with a knife or a cutting robot. Sweat the shallot in butter without coloring it, then add the chopped mushrooms, salt and pepper. Cook until the water has evaporated completely.

Cream of mushroom:

Slice the mushroom stems and add a knob of butter to color them. Pour in the cream and gently simmer for 10 minutes. Strain the cream through a small strainer, adjust the seasoning and keep the sauce warm.

Assembly of ravioli:

Mark the scallops with a drizzle of olive oil seasoned with fine salt and ground pepper. On a piece of round-shaped gyoza dough, gently place a teaspoon of duxelles, then half a scallop. Cover with another teaspoon of duxelles and finally close the dough to give it the shape of ravioli.

Touch-ups and dressing:

Immerse the ravioli in simmering salt water for two minutes. On a soup plate, arrange two ravioli per person harmoniously. Cover delicately with mushroom cream.

Garnish with a few sea urchin tongues, a dash of olive oil, a turn of the pepper mill and grate the white truffle just before serving.