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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Enjoy piping hot, sprinkled with chives. Ingredients:
14 ounces scallops |
1 lb asparagus |
5 ounces oyster mushrooms |
1 tablespoon chives, chopped |
2 shallots, sliced |
1 1/2 ounces butter |
4 tablespoons champagne |
Directions:
1. Cook asparagus in a pan of boiling water for 6 minutes.
2. Strain, then cut into three, removing the hard end.
3. Rinse scallops under cold, running water, then steam for 4 minutes.
4. Saute in half the butter for a minute on each side.
5. Add champagne, leave to reduce.
6. Keep scallops warm.
7. Saute shallots in remaining butter, then add mushrooms.
8. Cook over a high heat for 4 minutes.
9. Add asparagus and cook for 3 minutes.
10. Serve immediately.
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