Scallops with parsely butter and capellinis with forestry sauce
Ingredients for 1 person
- 4 scallops
- 1 clove garlic
- Semi-salted butter
- A few leaves of Véritable® parsley
- 100g of capellini
- 2 button mushrooms
- Whole cream
- 1/2 onion
- Salt & pepper
Dice the garlic and onion. Finely chop the parsley and the mushrooms into thin strips.
In a saucepan, melt the butter over medium heat. Add the garlic, onion and parsley and sauté for a few minutes.
When the smell of garlic begins to spread, place your scallops in the pan. Fry for 2 minutes on each side, then keep warm.
Cook the capellini according to the instructions on the package. Drain and set aside.
Use the same pan as before to brown the mushrooms, and add the cream when they are well seared. Mix so that the cream takes the taste of the mushrooms, then put the capellini in the sauce.
You just have to arrange your plates with a few sprigs of parsley on top. To be enjoyed hot!