Wash and cut the mushrooms (boletus, regular mushrooms…) into even pieces. Do the same with the leek, peeled potato and two cloves of garlic. Sauté the vegetables briefly in a pan with the olive oil. Cover with 300 ml of stock and cook on medium heat for approximately 20 minutes, adding half a can of scallops towards the end of the cooking time.
Blend, strain the cream and add 60 ml soy milk. Season with salt and pepper.
To serve, place the remaining variegated scallops in scallop sauce, lightly drained, on top of the smooth mushroom cream and decorate with a few drops of oil.