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Les noix de saint-jacques aux champignons
Scallops fried with mushrooms
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2024
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 - olive oil for frying
400 g
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.