36 g Chanterelle Powder
12 ml Fleur de sel (1 small Tbsp)
30 ml (2 Tbsp) finely chopped lemon zest
5 ml (1 tsp) white pepper
24 fresh scallops
5 ml (1 tsp) butter
5 ml (1 tsp) olive oil

In a mixing bowl combing Chanterelle Powder, salt and white pepper.
Coat the scallops well with the mixture.
In a hot pan, with butter and olive oil, brown the scallops on both sides and keep them warm until served.
This recipe can be served in a nest of pasta or with a risotto. Accompany with a white wine cream sauce to which you have added Chanterelle Powder or rehydrated Chanterelles sauted in butter.