Scallops with mushrooms and cream

Few ingredients and lots of flavor. This is what scallops with mushrooms and cream are, a creamy second course perfect for the cold season.

Don't know what to cook for dinner ? Here's a quick and simple idea, perfect for autumn, that everyone will agree on (even you who have to cook): scallops with mushrooms and cream. This dish, which apparently seems a little "dated", is actually very current. In fact, compared to the classic recipe for scallops with mushrooms, the cream helps to make everything creamier.

We used cooking cream because of its practicality. Thanks to the long expiry times it is possible to keep one in the pantry so you always have it available. However, it is also possible to prepare these creamy mushroom escalopes with fresh cream : it just needs to thicken a little longer.

How to prepare the recipe for scallops with mushrooms and cream

1. First, beat the scallops with a meat tenderizer by placing the slices between two sheets of baking paper. You will have to reach a maximum thickness of half a centimeter .
2. Then dip them in the flour one by one, shaking them to remove the excess.
3. In a pan, melt the butter with the garlic clove, then add the meat , browning it over a high heat for a couple of minutes. Turn it with pliers to avoid piercing it.
4. Add salt and then blend with the white wine and, when you no longer smell alcohol, pour in the cream.
5. While the meat is cooking, clean the mushrooms by detaching the final part of the stem and cleaning the head with a damp cloth. Cut them into slices 3-4 mm thick.
6. Add them to the pan and continue cooking for 10 minutes, adding salt and pepper. Finally, just before serving, flavor with fresh chopped parsley .

This dish is very simple to prepare and lends itself to many variations. One above all the chicken escalopes with mushrooms , much loved because of their simplicity. Just add a side dish (they're excellent with mashed potatoes) and dinner is saved.

Conservation

The scallops will keep in the refrigerator, closed in an airtight container, for a couple of days . Heat them over a low heat in a pan, with the lid on.

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