Caramelised Scallops with Sautéed Cep Mushrooms

• 12 × 30g Fresh scallops with muscles removed
• 300g Mushroom duxelle

Place the scallops on a clean tea towel to soak up any moisture. It is important that the scallops are dry when cooking them or they will poach in their own juices rather than caramelise. Keep the scallops refrigerated until ready to cook.

Place the mushroom duxelle in a heavy-based saucepan and add 20ml