Boletus Mushroom and white truffles

scaloppineIngredient  Serves 4: 8 veal scallops, 70 g dried boletus, 80 g white truffle and boletus cream, 100 ml cooking cream, 1 glass white wine, shallot, 30 g butter. Procedure: Place boletus mushrooms in water for at least 30 min, sear chopped shallot in molten butter. Add strained boletus, wine, cooking cream salt and pepper. Cook for 20 min then add truffle and boletus cream and simmer for 2 min. Grill scallops then place on platter, spread truffle and boletus sauce. Serve hot.