Ingredients Jump to Instructions ↓

  1. 2 Scallops

  2. 1 Dry white - wine

  3. 1 Bay leaf

  4. 1/2 lb 227g / 8oz Mushroom

  5. 2 Eggs

  6. 4 Bread to

  7. 6 Parsley

  8. 4 Quarters lemon - up to

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Wash and drain the scallops, slice up the mushrooms, separate the white from the yolks and lightly beat the yolks.

  2. Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf added.

  3. Season to taste and cook in wine at a low heat for 15 minutes.

  4. Remove the scallops from the wine and drain them and place in a warming dish. Retain the marinade.

  5. Fry the mushrooms in butter at a low heat, stirring constantly.

  6. Bring the marinade to the boil and add 1/2 teaspoonful of butter. Thicken with the egg yolks.

  7. Combine with mushrooms and scallops and douse in the wine sauce.

  8. Serve on a bed of bread fried in butter and garnish with parsley and lemon.


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