Scallops and Oysters in Champagne

Open the oysters, collect the juice and drain the oyster meat on a sieve. Sauté the scallop meat and the oysters with the finely diced leek in a little butter.

Dust with flour, then add whipped cream and champagne. Add thinly sliced mushrooms, season with pepper, season with salt and toss with the tomatoes. Serve with baguette.

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