The preparation

• Put the lardons in a pan and fry them quickly.
• In a stewpot, reduce the wine and chopped shallot for about 5 minutes. Add the mushrooms and chopped onions, cornflour diluted in the cream, broth and cook again for 5 minutes.
• Add the fish, the crayfish tails, lardons, salt lightly, pepper and continue cooking for 5 minutes on medium heat, covered.
• During this time cook the broad bean 10 minutes in boiling salted water, drain.
• In a frying-pan, brown your scallops at high heat for 1 minute on each side.
• Add the broad beans and scallops to the casserole.
• Serve in small ramekins.
• Put the lardons in a pan and fry them quickly.
• In a stewpot, reduce the wine and chopped shallot for about 5 minutes. Add the mushrooms and chopped onions, cornflour diluted in the cream, broth and cook again for 5 minutes.
• Add the fish, the crayfish tails, lardons, salt lightly, pepper and continue cooking for 5 minutes on medium heat, covered.
• During this time cook the broad bean 10 minutes in boiling salted water, drain.
• In a frying-pan, brown your scallops at high heat for 1 minute on each side.
• Add the broad beans and scallops to the casserole.
• Serve in small ramekins.