How to cook scallops with spinach and champignon mushrooms by flavoring the prized shellfish with extra virgin olive oil, ginger and grated lime zest.
Ingredients for 4 people
- 20 scallops
- 2 tablespoons of grated ginger
- 1 lime
- 2 tablespoons of extra virgin olive oil
- 4 slices of Tuscan bread
- 250 g of champignon mushrooms already cleaned
- 1 lemon
- 1 tablespoon of white flour 00
- 300 g of fresh spinach
- 2 tablespoons of extra virgin olive oil
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- salt and pepper
How to prepare the scallops with spinach and mushrooms
In a bowl mix the grated ginger and the grated lime zest with the extra virgin olive oil, then put the scallops to marinate.
Let them flavor for 5 minutes.
Pass the scallops in a very hot oven under the grill for 2 minutes.
On the oven grill, also toast the slices of Tuscan bread cut into cubes.
In a saucepan with plenty of salted water acidulated with 1/2 lemon juice and 1 tablespoon of flour, cook the mushrooms for 5 minutes.
Drain them and season them with extra virgin olive oil, salt and pepper.
Clean, wash the spinach and season with salt, extra virgin olive oil and squeezed lemon juice.
In a bowl, make a salad by mixing the mushrooms, spinach and scallops with the cubes of toasted bread.
Serve on the table.
