Remove the nervures of the chinoix cabbage and cut it in fine strips.

Slice thinly the shallot.

Cut mushrooms in small strips, me, mushrooms already in small strips Crush the seeds of coriander by means of a motier and of a pestle or between 2 soupspoons.

Make brown the small strips of dry smoked bacon in a frying pan.

Add the Chinese cabbage, the shallot and the mushrooms as well as a net of white wine.
Let cook 5 minutes (0h 05) by moving ceaselessly.

Add the still frozen walnuts of scallops and pursue the cooking 5 minutes (0h 05).

Salt, pepper and add Curryon.

Sprinkle of garam masala, mix.

Cook another 2 minutes (0h 02).

Furnish your shells, for an entrance put down 4 walnuts of scallop and in apéritif, one will do by shells.

Sprinkle with worn Parmesan cheese and slide in the oven preheated in 180 ° during 10 minutes (0h 10).

Serve at once.