Instructions: Flame the port wine and add the veal stock, mussels stock and bring to a boil and reduce by a third.

Monte with one ounce of butter and at the last moment, add the truffle juice and chopped truffles.

Saute the scallops in hazelnut oil over high heat until golden brown in color.

Arrange the garnish and scallops on plate and pour the sauce on the plate.

Decorate with chevril.

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