Scallops With Mushrooms

Preparation:

Preparation: Clean the mushrooms, wash them quickly, dry them and cut them into slices. Open the scallops and remove the molluscs from the shell. Pass them under running water and immerse them in cold water for about ten minutes. Drain them, place them in a saucepan with the white wine, cream, salt and pepper and cook over low heat for 10 minutes. Put the lemon juice and the butter in a saucepan with 3 spoonfuls of water, salt and pepper and bring to the boil. Add the sliced mushrooms, cover and cook over high heat for 6 minutes, stirring frequently. Turn off and drain the mushrooms from the cooking sauce. Wash the half shells where the mollusc was attached and arrange them in a large baking dish. Fill them with the mushrooms, molluscs and their sauce and drizzle with a drizzle of oil. Sprinkle with the chopped parsley and bake for 3 minutes in the oven at 250 degrees. Serve immediately.