Wild scallops soup

 For 4 guests

• 400g (14 oz) of wild scallops
• 3 shallots
• 120ml (1/2 cup) of Noilly Prat
• 150ml (2/3 cup) of dry white wine
• 2 tsp of fish stock
• 300ml (1^1/4 cup) of water
• 250ml (1 cup) of liquid cream
• 2 tbsp of truffle oil
• Chive
• Chervil

In a saucepan, sauté the finely chopped shallots.Add white wine, Noilly Prat and fish stock. Reduce by half.

Add water, bring to a boil, then add cream. When the preparation begins to boil again, add the scallops and cook for 2 to 3 minutes.

Remove from heat, add truffle oil, chives and a sprig of chervil.