150g mixed mushrooms (such as button, oyster, shimeji and Swiss brown)
2 1⁄2 tbsp olive oil
1 French shallot, finely chopped
1 garlic clove, finely chopped
Salt flakes and freshly ground black pepper
Small pinch of cayenne pepper
100ml white wine
150 ml chicken or veal stock
3 tbsp cream
12 large scallops, with or without roe (depending on your preference), side muscle removed
1 small handful of watercress sprigs
Leave the shimeji and any smaller mushrooms whole, tear the oyster mushrooms into bite-sized pieces and cut the button and Swiss brown mushrooms in half.
Heat a large non-stick frying pan over high heat, add two tablespoons of oil and the mushrooms. Cook, tossing occasionally, for 3–4 minutes until the mushrooms are slightly golden, then remove from the pan and set aside. Reduce the heat to medium, add half the butter, the shallot and garlic to the pan. Cook for two minutes until the shallot and garlic are soft. Return the mushrooms and any juices to the pan and season with salt and cayenne pepper.
Deglaze the pan with the white wine, stir and simmer until reduced by half. Add the stock, bring to the boil and cook for 2–3 minutes, then mix in the cream. Cook for another minute to thicken slightly. Keep warm.
Pat the scallops dry with paper towel and season with salt and pepper.
Place a frying pan over high heat. Add the remaining oil and the scallops and cook for 1–2 minutes, before turning and cooking for a further 1 minute. In the last minute, add the remaining butter to melt and, when foaming, drizzle over each scallop. Remove immediately and place on a warm plate.
Portion the mushrooms between four serving plates and arrange three scallops on top of each. Finish with the watercress sprigs.