Scallops with Mushroom Sauce

Name: Scallops with Mushroom Sauce
Yield: Serves Four
Ingredients: breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; 1 egg yolk; breadcrumbs, oil, butter, white wine, cornflour, garlic, pepper and salt, thyme; 8 scallops; 225 g (8 oz) mushrooms

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Wild Food

By Roger Phillips

Published 1986

About

Ingredients

8 scallops
225 g (8 oz) mushrooms
1

Starter
Pescatarian
Spicy

Method

Roll the scallops in breadcrumbs and then lightly fry in vegetable oil for 4 minutes. Clean the mushrooms, chop them into small pieces and fry in butter for 4 minutes. Drain off the juices and put the mushrooms aside. Now, make a paste with cornflour and the juices, flavour it with pepper and salt and as it thickens, add a little wine to flavour, keeping it at a smooth consistency. Add the ligh