Name: Les noix de saint-jacques aux champignons (Scallops fried with mushrooms)
Yield: Serves 4
Cuisine: French
Ingredients: 16 fresh scallops; olive oil for frying; 400 g chestnut mushrooms, halved or quartered according to size; 4 tsp fresh thyme leaves; 2 large cloves garlic, finely chopped; salt and pepper; chopped parsley, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Magrets & Mushrooms

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.

Ingredients

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

Method

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.