Ingredients
4 large scallops, shelled, rinsed and drained
1 ½ tbsp olive oil
3 tbsp sliced raw chestnut or mixed mushrooms
1/3 cup chopped red pepper
1 garlic clove, crushed
1 tbsp chopped parsley
1 tbsp finely chopped chervil
salt and pepper
Directions:
- Separate any corals from
the scallops and set aside. Slice each scallop horizontally
into 2 flat discs, then brush them with some of the olive
oil. Lightly oil a griddle pan.
- Heat the remaining oil in
a small saucepan then add the mushrooms and red peppers
and cook for 5-6 minutes over a medium heat. Season with
salt and pepper.
- Add the scallop corals,
garlic parsley and chervil and cook for a further 2-3 minutes.
- Meanwhile, heat the griddle
pan and, when it is almost smoking, add the scallops and
cook them for 1 minute on each side.
- To serve, toss the scallops
into the mushroom mixture and serve at once.
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