Mushrooms Italian Recipe
Ingredients
| Scallops | 125 Gram | |
| Dry white wine | 4 Tablespoon | |
| 1 parsley sprig | ||
| Onion | 1/4 Small | |
| Strip of lemon rind | ||
| Prawns | 125 Gram, peeled | |
| Button mushrooms | 250 Gram, thinly sliced | |
| Olive oil | 6 Tablespoon | |
| 2 tablespoons lemon or lime juice | ||
| Garlic | 1/2 Clove (5gm), crushed | |
| Parsley | 1 Teaspoon, chopped | |
| Few lettuce leaves | ||
| Parsley sprigs | ||
| Lime or lemon slices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Separate the coral from the white scallop meat then slice the scallops.
Put the wine, parsley sprig, onion and lemon rind into a pan, add the scallops and cook for 2 minutes.
Using a slotted spoon, lift out the fish and put into a bowl.
Leave to cool, then stir in the prawns.
Put the mushrooms into another bowl and pour over the oil and lemon or lime juice.
Sprinkle with the garlic, parsley and plenty of pepper.
Toss well and leave to stand for 30 minutes.
Stir in a little salt, add to the fish and stir well.
Arrange the lettuce leaves on individual serving dishes and pile the mushroom mixture on top.
Cover and chill until required.
Garnish with parsley and lime or lemon slices to serve.
Put the wine, parsley sprig, onion and lemon rind into a pan, add the scallops and cook for 2 minutes.
Using a slotted spoon, lift out the fish and put into a bowl.
Leave to cool, then stir in the prawns.
Put the mushrooms into another bowl and pour over the oil and lemon or lime juice.
Sprinkle with the garlic, parsley and plenty of pepper.
Toss well and leave to stand for 30 minutes.
Stir in a little salt, add to the fish and stir well.
Arrange the lettuce leaves on individual serving dishes and pile the mushroom mixture on top.
Cover and chill until required.
Garnish with parsley and lime or lemon slices to serve.
Chef
