Scallops and Ceps

Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Three large scallops suffice for a starter; four or five are needed for a main course. Other wild mushrooms – such as chanterelles – would do almost as well.

Ingredients

  • 1 large garlic clove, peeled
  • 1 small bunch of flat-leaf parsley, leaves picked and finely chopped
  • squeeze of lemon juice

Method

Crush the garlic with the side of a large knife. Add a good pinch of salt and continue to crush and pound the garlic to a fine paste, then place it in a small bowl. Add the parsley to the garlic, then moisten with a good squeeze of lemon juice and mix with the olive oil.

Open the scallops, then sever the adductor muscle where it clings to the flat she