Scallops With Sauteed Mushrooms
|Mushrooms||4 1⁄2 Cup (72 tbs)|
|Parsley||7 Ounce (Use Small Bunch)|
|Butter||1⁄2 Cup (8 tbs)|
|Scallops||24 (Use Fresh Or Frozen And Thawed)|
|Garlic||1 Clove (5 gm)|
|Olive oil||1 Tablespoon|
1 Wipe and trim the mushrooms and slice them finely. Squeeze the juice from the 1/2 lemon, and toss the mushrooms in it.
2 Wash and chop the parsley. Using a small vegetable knife score lines down the whole lemon, and then cut it into wedges.
3 Melt about 2 tablespoons of the butter in a small saucepan, add the mushrooms and let saute gently for about 5 minutes, turning them frequently to prevent browning.
4 Wash the scallops in cold water, dry them and dice the white flesh. Peel and crush the garlic; peel and chop the shallots.
5 Put the oil and about 3 tablespoons of the butter into a skillet. When the butter is hot, add the chopped white meat, the shallots, half of the parsley and the garlic. Cook gently for about 10 minutes, stirring occasionally with a wooden spoon.
6 Wash scallop shells and spread the rest of the butter inside them.
7 Blend the mushrooms into the scallop mixture, and season well.
8 Spoon a little of the mixture into each of the scallop shells and garnish each with the remainder of the parsley and a wedge of lemon. Serve very hot.