|Scallops||4 Ounce (125 Gram)|
|Dry white wine||4 Tablespoon|
|Lemon rind strip||1|
|Peeled prawns||4 Ounce (125 Gram)|
|Button mushrooms||8 Ounce, thinly sliced (250 Gram)|
|Olive oil||6 Tablespoon|
|Lemon juice/Lime juice||2 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Chopped parsley||1 Teaspoon|
Separate the coral from the white scallop meat then slice the scallops.
Put the wine, parsley sprig, onion and lemon rind into a pan, add the scallops and cook for 2 minutes.
Using a slotted spoon, lift out the fish and put into a bowl.
Leave to cool, then stir in the prawns.
Put the mushrooms into another bowl and pour over the oil and lemon or lime juice.
Sprinkle with the garlic, parsley and plenty of pepper.
Toss well and leave to stand for 30 minutes.
Stir in a little salt, add to the fish and stir well.
Arrange the lettuce leaves on individual serving dishes and pile the mushroom mixture on top.
Cover and chill until required.
Garnish with parsley and lime or lemon slices to serve.