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