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poached egg COVER Scallops And BOLETUS

A top delicious. It serves to individual bowls, and if you put a little more quantity, is an incoming class.

INGREDIENTS: (for 8 caps)


• 2 • 16 scallops porcini
· Olive oil
· parsley

finely chopped PREPARATION: Clean

scallops thoroughly washing the cold water and removing all the black well have stuck to the meat you have. Separated from the shells and dried with paper towel, give them a little salt and saute a few minutes over high heat. Remove and set aside. Fillet the mushrooms, put them a little salt and saute in the same oil preparation, the scallops. When taking a little color and you see that are almost ready, add the scallops, add the parsley and mix gently. Put two scallops in each bowl and a few sheets of mushrooms. Remove hot to the table.