Scallops with tomatoes and mushrooms
4 servings
120 minutes
Scallops with tomatoes and mushrooms are an exquisite dish of Mediterranean cuisine, combining the tenderness of sea scallops, the rich flavor of white mushrooms, and the freshness of cherry tomatoes. This recipe embodies the harmony of seafood and vegetables, offering rich aromas and refined pleasure. Scallops sautéed with lime and olive oil develop a golden crust and tender texture, while mushrooms and shallots add depth to the flavor. White beans provide heartiness and textural fullness. The dish can be served as a warm salad or a side to light white wine, highlighting its sophistication. Perfect for a romantic dinner or a gathering with friends, it impresses with its rich taste and elegant presentation.
1
Pour boiling water over the beans, cover with cold water, and soak overnight.
- White beans: 100 g
2
Rinse the beans, cover with clean cold water, and cook over medium heat for 1.5 - 2 hours until fully cooked. Drain the remaining liquid.
- White beans: 100 g
3
Finely chop the onion and sauté in a mixture of olive and butter in a large skillet.
- Shallot: 4 heads
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
4
Add slightly thawed and washed mushrooms to the onion (if the mushrooms are whole, chop them first) and simmer until the mushrooms are cooked.
- Frozen porcini mushrooms: 250 g
5
Rinse the scallops and dry them with a paper towel.
- Sea scallops: 300 g
6
Salt, pepper, drizzle with lime juice, and fry in a hot pan with olive oil until cooked (about 3 minutes).
- Salt: to taste
- Ground black pepper: to taste
- Lime: 1 piece
- Olive oil: 1 tablespoon
7
Cut the cherries into four pieces each and sauté in olive oil.
- Cherry tomatoes: 250 g
- Olive oil: 1 tablespoon
8
Add mushrooms, scallops, and tomatoes to the beans and mix everything thoroughly.
- White beans: 100 g
- Frozen porcini mushrooms: 250 g
- Sea scallops: 300 g
- Cherry tomatoes: 250 g
