Season the scallops with salt and pepper. Heat a frying pan and add the oil. Then fry the scallops each side until golden in colour.
Pick the leaves from the herbs and chop them finely.
Heat a frying pan and melt the butter. Fry the bread crumbs until golden colour. Season with salt.
Remove from the heat and fold in the herbs.
Prepare the wild mushrooms by cleaning them and breaking the larger mushrooms into smaller pieces.
Melt the butter in a hot pan, then fry the mushrooms and season with salt.
Slice the shallot and the garlic clove.
In a saucepan place the wine, shallot, garlic and herbs over a medium heat and reduce to 1/3 of its original volume. Mix in the madeira and reduce the liquid by 1/3 again. Then add the veal stock and reduce until it is the correct consistency. Add salt and pepper and pass through a sieve before serving.
«When cooking scallops take care not to over cook them as they will become rubbery. »