Forest scallops
Ingredients
Instructions
- 200g button mushrooms
- 2 shallots
- 1 Lemon
- 10 cl white wine
- 150 g fresh cream
- 4 tbsp. breadcrumbs
- 2 garlic cloves
- 6 sprigs of parsley
- 40 g Butter
- 10 g For the shells
- Salt
- 1 pinch cayenne
For garnish :
- 200g button mushrooms
- 2 shallots
- 1 Lemon
- 10 cl white wine
- 150 g fresh cream
- 4 tbsp. breadcrumbs
- 2 garlic cloves
- 6 sprigs of parsley
- 40 g Butter
- 10 g For the shells
- Salt
- 1 pinch cayenne
- Open the scallops and remove the flesh.
- Separate the nuts and coral from the barbs.
- Rinse them for a long time under cold water, then let them drain in a colander.
- Remove the fibrous and hard part of the scallops, then slice them into 2 or 3 slices depending on their thickness.
- Rinse the shells, dry them and butter the inside.
- Prepare a fumet: heat 20 g of butter in a saucepan.
- Add the finely chopped shallots to brown, then add the drained beards.
- For in the white wine and bring to the boil, then add 5 cl of water, leave to simmer for 10 minutes uncovered.
- Strain this sauce, add the fresh cream and chopped garlic, put back on the heat and reduce by half.
- Turn on the broiler.
- Squeeze the lemon. Rinse and finely chop the parsley.
- Clean the mushrooms. Cut them into strips.
- Sprinkle them with the lemon juice and sauté them in the pan in the remaining butter until the cooking juices have evaporated.
- Then add the walnuts and the coral and cook for 2 or 3 minutes, mixing gently. Salt and add the cayenne.
- Divide the scallops and mushrooms among the buttered half-shells.
- Coat with sauce and sprinkle with breadcrumbs mixed with chopped parsley.
- Brown for 3 or 4 minutes under the broiler.
- Serve hot.
Forest scallops
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Forest scallops Recipe – Forest scallops Recipes
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