Scallop salad and porcini mushrooms
Instructions
Place on a baking dish the scallops with mushrooms, cut into thin slices and diced tomato pulp; Add a little olive oil, salt and pepper to taste, mix everything together and put the baking dish in the oven at 220 degrees for 20 minutes.
Remove from the oven, add the balsamic vinegar and stir well.
Place the rucoletta on each plate and arrange over, in equal parts, as prepared in oven; Add a pinch of parsley and serve.
Ingredients and dosing for 4 persons
- 12 scallops
- 100 g of mushrooms
- 1 ripe tomato
- 100 g of rucoletta salad
- Parsley
- Olive oil extra virgin
- A few drops of balsamic vinegar