Scallops with Mushrooms

Ingredients

• 400 g chestnut mushrooms
• 40 g chives
• 30 g sun‑dried tomatoes (in oil)
• 5 tbsp olive oil
• 40 g sesame seeds (black and white)
• 120 ml Vegetable broth
• Salt
• ground pepper
• 8 scallops, ready to cook

Instructions

1. 1.

   Clean the mushrooms and cut them into pieces. Rinse the chives, shake dry and slice into fine rings. Drain the sun‑dried tomatoes and cut into thin strips.

2. 2.

   Sauté the mushrooms in a hot pan with 2–3 tbsp of hot oil for 2–3 minutes until golden brown. Add the tomatoes and sesame briefly, pour in the broth, then add the chives with the sesame. Simmer over gentle heat and season with salt and pepper.

3. 3.

   Wash the scallops, pat dry, season with salt and pepper, and cook them in another pan with the remaining oil for 3–4 minutes on each side until golden brown. Plate on top of the mushrooms and serve.