Scallops With Mushrooms And Parsley

Preparation:

Preparation: Carefully wash the scallops under running water, scrubbing them with a small brush to remove all traces of sand, then put them in a saucepan and let them open over high heat. Remove them from the heat, let them cool, then open the shells completely using the blade of a knife. Remove the fruits, remove the hard white parts from the edges and wash them for a few moments under running water, then dry them with kitchen paper. Cut each fruit in half horizontally, collect them gradually in a bowl and sprinkle with the necessary salt and freshly ground pepper, then lightly flour them and set aside. Heat half the oil and butter in a pan, add the onion, peeled and finely chopped, and let it fry over moderate heat for about 5 minutes. When it starts to colour, add the crushed garlic and cook for a few more minutes, then put the floured scallops in the pan. Let the molluscs cook for 5-6 minutes over moderate heat, stirring often, then add the mushroom caps, cleaned and cut into quarters, the lemon juice and the eggs, give it a stir and continue cooking for 3-4 minutes . Meanwhile, brown the breadcrumbs over medium heat in a small pan with the rest of the oil and butter, stirring constantly, until crisp and golden brown, then remove the pan from the heat and add the chopped parsley. Season the mixture with the molluscs with salt and pepper, and distribute it into four concave valves, which you will have kept aside. Sprinkle the filling with the mixture of breadcrumbs and parsley and serve with lemon wedges. --- Scallops, also known as ''coquilles Saint-Jacques'', are among the most famous and appreciated molluscs for their firm and tasty pulp. Widespread above all in the sandy bottoms of the Mediterranean, scallops are used by the best European chefs to prepare refined appetizers and delicate main courses. As always happens with molluscs, it is very important that the scallops are very fresh, otherwise it is better to use frozen ones. If you buy them still alive, leave them to soak for a few hours in a bowl full of water, so that they can eliminate all the sand still present in the shell.