Difficulty:[usr 3]
First, cook the stars for about 5 minutes in 3 liters of salted boiling water.
Put the butter in a frying pan, sear the walnuts on each side and cook for no more than 3 minutes.
Peel, slice the mushrooms, cook them in butter. Book them.
Deglaze the sauté pan with cognac, add the scallop stock, then the cream, saffron, mushrooms and chopped chives.
Arrange the scallops on the plate, add the pasta.
Sautéed scallops with saffron and stars
