Les noix de saint-jacques aux champignons

Scallops fried with mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Scallops are another favourite, sold sometimes in their shells and sometimes without them. In Provence they are usually eaten briefly fried in olive oil with plenty of garlic and parsley. Further west, mushrooms are a favourite partner.


  • 16 fresh scallops
  • olive oil for frying
  • 400 g chestnut mushrooms, halved or quartered according to size


Cut the scallops into suitable pieces (corals and white flesh separated).

Heat a little oil in a frying pan over a good flame and cook the mushrooms, stirring. Add the thyme and stir well. Add the whites of the scallops and a little more oil, searing them quickly for a couple of minutes on each side. At the last moment add the corals and cook briefly. Sprinkle with parsley and serve.