Scallops with Mushrooms (Capesante con Funghi)
Instructions
Peel the mushrooms, wash them quickly, dry them and cut them into slices.
Open the scallops and remove clams from shells.
Rinse under running water and immerse them in cold water for about 10 minutes.
Drain, place in a saucepan with the white wine, cream, salt and pepper and Cook Sweet flame for 10 minutes.
In a saucepan put the lemon juice and the butter with 3 tablespoons of water, salt and pepper and bring to a boil.
Add the sliced mushrooms, coperchiate and cook to vivacious fire for 6 minutes, stirring often.
Turn off and drain the mushrooms from cooking sauce.
Wash the half shells where he attacked the clam and place them in a large baking pan.
Fill with mushrooms, mussels and their sauce and sprinkled with a drizzle of oil.
Sprinkle with the chopped parsley and passed for 3 minutes in the oven at 250 degrees.
Serve immediately.
Ingredients and dosing for 4 persons
- 16 scallops
- 300 g of mushrooms
- 1 glass dry white wine
- 15 cl of cream
- 2 lemons (juice)
- Parsley
- 40 g of butter
- Olive oil
- Salt
- Pepper