INGREDIENTS:
For the sauce bonne femme:
30g shallots, thinly sliced
15ml olive oil
30g Paris mushrooms, wiped and sliced
30ml Noilly Prat
25ml fish stock
1/2tsp Knorr chicken bouillon
250ml double cream
Salt and freshly ground black pepper
Chopped parsley to garnish.

For the scallops:
2 boudin noir (black pudding - see picture)
30g butter
6 scallops (see tip)
A little olive oil
150g green pea puree 

DIRECTIONS: 
Sweat the shallots in the olive oil until tender, then add the mushrooms. Pour the Noilly Prat into the pan and allow it reduce.

Serves 2