On these dates it is easy to find mushrooms, those gastronomic jewels so coveted for their delicate aromas and textures. A golden rule is to reject them and avoid risks if we are not sure of their origin. Níscalos, chanterelles, mushrooms, etc… Are part of the group of varied mushrooms that we are going to use to prepare my recipe for mushrooms with scallops in the form of autumn millefeuilles that I share, and all of them provide us with many nutrients, vitamins and antioxidants that are very beneficial for the body?
Ingredients to make Mushrooms with Scallops:
• 400 grams of assorted mushrooms
• 4 scallops
• 12 cherry tomatoes
• 2 cloves of garlic
• 100 milliliters of virgin olive oil
• 1 teaspoon chopped dill
• 1 pinch of ground black pepper
• 1 teaspoon salt
How to make Mushrooms with Scallops:
Clean and cut the mushrooms into thin slices. Clean the scallops, separate the coral and cut the meat into thin slices. Heat 3 tablespoons of olive oil in a pan and sauté the mushrooms until they release all the water, season to taste and drain.
Sauté the scallops in a frying pan with two tablespoons of oil, season them with salt and pepper and reserve them. Peel and chop the garlic cloves, sauté them in the rest of the hot oil without letting them take on color, set aside. Mix the sautéed mushrooms with the garlic and chopped dill. We form a kind of millefeuille, alternating layers of mushrooms and scallops and decorate with cherry tomatoes. And now we can enjoy our autumn dish of mushrooms with scallops! Take advantage.
