SCALLOP SKEWERS WITH MUSHROOMS

How to make scallop skewers with mushrooms

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients: 12 to 16 scallops, 1 small glass of dry white wine, 12 beautiful mushrooms, 3 shallots, the juice of one half a lemon, 50 g of butter, 1 tablespoon of oil, 2 tablespoons of chervil, salt, and pepper.

1- Clean the nuts from the scallops; wash them and pat them dry; cut them in half; leave the coral whole; put them in a saucepan with the white wine, salt, and pepper; poach them over low heat for 3 minutes, then drain them.

2- Clean the mushrooms; mop them up; separate the heads from the feet; peel the shallots; chop them with the feet of the mushrooms; sprinkle this mince with a tablespoon of lemon juice; heat the broiler.

3- Thread the scallops and mushroom heads, alternating them, onto skewers; melt the butter in a saucepan; brush the skewers very lightly with a little melted butter; Arrange them on a platter and brown them under the grill, turning them 3 or 4 times, for 7 to 8 minutes.

4- Brown the mushroom and shallot mince in the remaining hot butter = sprinkle with the white wine in which the walnuts have poached; reduce (evaporate) by half = then add the rest of the lemon juice.

When the skewers are cooked, sprinkle them with the sauce; sprinkle them with chopped deer; serve them immediately, very hot.

ORGANIZATION TIPS

Prepare the scallop skewers – while they are grilling in the oven, season the salad with lamb’s lettuce; serve the skewers as soon as they are ready so as not to let them dry out.