Seared scallops with wild mushrooms from Winter Food by Jill Norman
Select the wild mushrooms according to what looks best in the market — ceps, girolles, chanterelles, pieds de mouton are all suitable. You can freeze scallop roes for a short time.
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Ingredients
- 300 g mixed wild mushrooms
- 12 large scallops, roes removed and kept for another dish
- 30 g butter
- 2 tablespoons olive oil
- chopped parsley, to garnish
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