Difficulty: 3/5
Cut 10 cm discs from the phyllo pastry, brush with butter, and bake until golden brown. Set aside.
In a frying pan, quickly sauté the wiped chanterelles with peeled and chopped shallots and half the chopped chervil. Once they release their water, set aside.
Heat clarified butter in a sauté pan and sear the salted and peppered scallops. Remove from the pan and set aside.
Add the remaining chopped shallots to the pan, sweat over low heat, then deglaze with white wine and reduce by two-thirds. Add whipping cream, reduce further, and season with salt and pepper.
Place a phyllo disc in the center of each plate. Top with scallops and chanterelles, add another disc, and repeat, finishing with a top disc to create the mille-feuille.
Nap each mille-feuille with sauce, garnish with chopped chervil and a sprinkle of blue poppy seeds.
