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4
Easy
By Jill Norman
Published 2005
Select the wild mushrooms according to what looks best in the market — ceps, girolles, chanterelles, pieds de mouton are all suitable. You can freeze scallop roes for a short time.
Discard any dubious bits and slice the mushrooms, including the stalks. Wipe the scallops and cut them into 2 or 3 slices horizontally.
Heat the butter in a frying pan until it foams and cook the mushrooms in batches, stirring frequently until they become soft. Keep warm while you cook the scallops. Heat another frying pan, brush the scallops on both sides with a little oil and s