Recipe: Scallops with mushrooms
Recipe Scallops with mushrooms, to start a meal, I served them in casseroles. Be careful when cooking the scallops, just a round trip and your scallops are cooked. What is great is that the scallops can be found all year round, even at home in Franche Comté. Scallops with mushrooms a light recipe using diet cream.
Recipe ingredients
- Scallops with mushrooms recipe: for 4 people
- 4 Scallops
- 8 large button mushrooms
- 40g butter
- 4 teaspoons of liquid cream.
- 2 shallots
- 5 sprigs of parsley
- 1 tablespoon of sour cream.
- Salt and pepper.
Instructions
- Thaw the scallops in the refrigerator overnight.
- Place the scallops on absorbent food paper.
- Cover with another sheet of absorbent food paper and let relax for an hour.
- Clean and dry the mushrooms with food paper, cut them into thin strips.
- Rinse, dry and chop the flat parsley with a knife along with the shallots.
- In a hot pan, brown the shallots and parsley.
- Add the button mushrooms, let them reject their water, as soon as they are colored.
- Pour in the cream and reduce with the mushrooms.
- Place the mushrooms in the ramekins and set aside in a hot oven at 90 °
- Heat the butter in the pan without washing it over a low heat, so that it thighs gently without browning.
- Sear the scallops for a few minutes in the butter, increasing the heat under the pan.
- Season the nuts with salt and pepper.
- Turn the scallops over to sear them on the other side, be careful not to overcook them.
- Drizzle the scallops regularly with a large spoon of hot butter
- Season the nuts with salt and pepper.
- Place a nut per ramekin and serve quickly.
Preparation time: 20 minutes
Cooking time: 4 to 5 minutes
Number of people: 4
4 star rating: 1 review)
What wine to drink with: Scallops with mushrooms
My favorite wine for this recipe: Chablis Cépage Chablis
Temperature between 08 ° and 10 °
Chop the parsley
Slice the mushrooms
Sear the parsley
Add the mushrooms
Leave to color
Fill the pots
Sear the nuts
Ready
