SCALLOPS PROVENCALE
Shellfish
by Leif Mannerström
On our first visit to France, in the 70s, this was the first thing Crister Svantesson and I had to eat at the bistro in the same building as our hotel.
Catching the wonderful fragrance of it from our balcony, we went straight down and ordered one each, plus a bottle of Muscadet. After the meal we had an espresso each, smoked a Gauloise and sat there feeling that this was the life. French and uncomplicated! Quite unforgettable.
Blue mussels can be fried the same way, if you like. They turn out scrumptious too!
Serves 4
Ingredients:
• 20 large scallops
• 1/2 c (115 g) button mushrooms, finely chopped
• 2 shallots, finely chopped
• 10 cloves of garlic, crushed
• 2/3 c (160 mL) olive oil
• 1 bunch of parsley, roughly chopped
• 2 spring onions, finely chopped
• 1 tbsp (14 g) white bread crumbs
• salt and pepper
Serve with: baguettes
Procedure:
Fry the scallops, button mushrooms, shallots and garlic in oil for about 2 minutes at a high temperature in a wide-bottomed pan, until they change color.
Add the parsley, spring onion and breadcrumbs.
Season to taste.
Serve with chunks of crisp baguette.
|
