Scallops with seasoned champignon mushrooms
Scallops with seasoned champignon mushrooms
TYPOLOGY
Second course
PREPARATION TIME
About 10/12 minutes
Recommended product
Process
- Take the slices of meat and "baptiztele" until you give it a thickness of about 1 cm.
- Flour the slices on both sides.
- Heat in a pan the 30 g of butter and the tablespoon of olive oil. Then add the slices and brown them several times.
- Add the two tins of Champignon Trifolati Nova (drained) 212 ml.
- Blend everything with excellent white wine.
- Let the wine evaporate slightly and then turn off the heat.
- Serve your escalopes on a serving plate, accompanied by a sprinkling of finely chopped parsley.
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