Scallop salad

and MUSHROOMS INGREDIENTS for 4 PEOPLE 100 g porcini mushrooms or seasonal, 1 ripe tomato, 2 Tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 100 g rucola, 12 scallops, 120 g of boiled al dente green beans, 1 tablespoon finely chopped parsley, salt and pepper.

Place in an ovenproof dish PROCESS the fruits of scallops, mushrooms, cut into thin slices, tomato pulp, diced small.

Add the oil, salt and pepper to taste and mix well.

Pass the jar in hot oven at 200° c for 10 minutes, then remove the baking dish from the oven, sprinkle with a few drops of vinegar and stir well.

On each plate place a wee bit of Arugula neatly trimmed and dried and boiled green beans and cut into cubes.

Pour over each dish in equal parts the contents of the baking dish.

Add a pinch of chopped parsley and serve.