Prep. time: 30 minutes
INGREDIENTS (SERVES 4):
- 350 g pappardelle (thick egg pasta)
- 400 g fresh mushrooms (possibly porcini)
- 1 garlic clove
- 40 g butter
- 1 finger red wine
- 1 spoon of stock
- 1 parsley branch
- salt and pepper
Open the scallops with a knife. Deeply clean, wash, dry the shells and keep for serving.
Remove the white part (core) and the orange part (coral); wash in running water, cut the white part in two pieces. Season with salt and pepper and sprinkle with flour.
Remove dirt from the mushrooms, quickly wash them in cold running water, dry and cut in small pieces.
Blanch the tomatoes in boiling water, strain, peel and remove the seeds and water. Roughly mash them. Peel and gently mash the garlic. In a pan, sauté the shallot and garlic in oil without letting them brown; add the mushrooms and brown them for 2 minutes, stirring with a wooden spoon. Add the tomatoes and allow to cook for 2 minutes more on a high heat. Salt and pepper.
Meanwhile, melt the butter in another pan, gently brown the white parts of the scallops on both sides. Mix with the mushrooms, add the “coral” (orange parts) and gently toss. Cover with a lid and allow it to cook for other 3 minutes approximately on a low heat. When cooking is complete, sprinkle with washed and chopped parsley. Arrange the scallops in their shells and serve straight away.