Scallops with seasoned champignon mushrooms

Scallops with seasoned champignon mushrooms


Second course


About 10/12 minutes

Recommended product

Seasoned Champignon mushrooms

Net Weight: 180 g


  1. Take the slices of meat and "baptiztele" until you give it a thickness of about 1 cm.
  2. Flour the slices on both sides.
  3. Heat in a pan the 30 g of butter and the tablespoon of olive oil. Then add the slices and brown them several times.
  4. Add the two tins of Champignon Trifolati Nova (drained) 212 ml.
  5. Blend everything with excellent white wine.
  6. Let the wine evaporate slightly and then turn off the heat.
  7. Serve your escalopes on a serving plate, accompanied by a sprinkling of finely chopped parsley.
Enjoy the meal! 

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