Method

1. Gently place 1 lb scallops into mushroom mixture for about 2 minutes per side.
2. Transfer scallops to a bowl.
3. Strain mushroom mixture into another bowl.
4. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in 1/2 cup heavy whipping cream and 1 tbsp of LXV Symphony Spice.
5. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes.
6. Turn off heat and let mixture cool for a minute.
7. Quickly whisk 1 egg yolk into cream sauce until combined.
8. Add a pinch of cayenne pepper and 1 tsp lemon zest into sauce.
9. Spread mushrooms cover bottoms of shells; place 2 to 3 scallops onto each
10. portion.
11. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms.
12. Sprinkle lightly with ¼ cup shredded Gruyere cheese and 1 tbsp
13. of LXV Symphony Spice.
14. Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes.
15. Transfer to serving a serving plate lined with napkins to prevent shells from
16. tipping.
17. Serve with refreshing asparagus or a salad.
18. RECIPE AND PHOTO BY LXV TEAM MEMBER MELANIE NEGRI FROM FRANCE

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