2 cans of queen scallops with king scallop sauce
200 g of seasonal mushrooms
Chicken or vegetable broth
2 garlic cloves
Wash and cut the mushrooms (boletus, wild mushrooms …) into regular pieces. Do the same with the leek, the potato and two garlic cloves without skin. Briefly sauté the vegetables in a saucepan with the olive oil. Cover with 300 ml of broth and cook at medium intensity, for about 20 minutes, adding half a can of queen scallops towards the end of cooking.
Shred, strain the cream and add 60 ml of soy milk. Add pepper.
For the presentation, take the rest of the slightly drained queen scallops with king scallop sauce and place on the fine cream of mushrooms and decorate with a few drops of oil.