Scallops with mushrooms and parsley

Carefully wash the scallops under running water, wiping with a brush to remove all traces of sand, then place them in a saucepan and let them open vibrant heat.

Remove from heat, let cool, then open completely the shells using the blade of a knife.

Remove the fruits, deleted from white parties hard edges and wash them several times under running water, then dry with absorbent kitchen paper.

Cut in half every fruit horizontally, collect them as in a bowl and sprinkle them with salt and a ground pepper, then sprinkle with flour lightly and put them aside.

Then heat in a pan half the oil and butter, add the onion, trimmed and finely chopped and saute to moderate heat for about 5 minutes.

When it starts to Brown, add the garlic and cook for a few minutes, then place in a pan the scallops flour.

Simmer the mussels for 5-6 minutes on moderate heat, stirring often, then add the chapels of the mushrooms, cleaned and cut into quarters, lemon juice and eggs, have a mixed, and continue cooking for 3-4 minutes.

Meanwhile, FRY at medium heat in a saucepan the breadcrumbs with the remaining oil and butter, stirring constantly, until it is crisp and Golden, then remove the Pan from the heat and add the chopped parsley.

Add salt and pepper to the mixture by clams, and divide it into four concave valve, you will have kept aside.

Sprinkle filling with the mixture of breadcrumbs and parsley and serve with lemon wedges and accompanying.

---The scallops, also known as '' coquilles Saint-Jacques, '' are among the most famous mollusks and valued for their firm and tasty flesh.

Spread mainly in the sandy bottoms of the Mediterranean, the scallops are used by the best European chefs prepare exquisite appetizers and delicate main courses.

As always happens with clams, it is very important that the scallops are fresh, otherwise it is better to use frozen ones.

If the purchase still lives, let them soak for a few hours in a bowl full of water, so they can get rid of all the sand still in the shell.