Difficulty:[usr 3]
Cut 10 cm discs out of the philo pastry, butter them with a brush, brown them in the oven. Book.
In a frying pan, quickly cook the chanterelles, wiped beforehand, add the peeled and chopped shallots and half the chopped chervil; once they have returned their water, reserve.
Put the clarified butter in a sauté pan and sear the salted and peppery scallops in it, decant and set aside.
Add the remaining chopped shallots, let sweat over low heat then add white wine and let reduce by 2/3, add the fresh cream, let reduce again, salt and pepper.
Arrange a disc of philo in the center of each plate, garnish with scallops and chanterelles, place another disc of philo and repeat the operation, ending with a disc.
Surround each mille-feuille with sauce, sprinkle with chopped chervil and a few blue poppy seeds.
