Scallops and Ceps

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

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