1. Open the oysters, filter the juice and keep aside. Open the scallops, wash them thoroughly and pat them dry, keep aside.
2. In a pan, sweat the finely chopped shallot with butter at medium heat. When soften add the scallops roes and bring to a higher heat. When the juices reduce by half add the white wine, the crushed garlic, the thyme and the bay leaf, reduce by half and add the oyster juice and the cream. Reduce by half, strain and season at taste. Set aside.
3. Rub the scallops with olive oil and fry in a very hot pan until caramelised, add a knob of butter and set aside to rest. In the same pan add more butter and fry the mushrooms. When cooked add the sauce and warm through. Add the oysters.
4. Place in a spoon or a little dish a bed of mushrooms, one scallop and one oyster. Top up with more sauce.