SUMMER LUNCH

Ingredients :

1 lb 2 oz (½ k) fresh mushrooms cut in thin slices

2 dozens scallops

2 dozens shrimps, just tails

1 cup dry white wine

¼ cup lemon juice

1 teaspoon crushed garlic

Salt

Pepper

¼ cup chopped parsley

1 sprig thyme

1 sprig tarragon

1 sprig marjoram

¼ cup chopped parsley

¾ cup white onion, peeled and cut in thin slices

½ cup red pepper, diced

½ cup olive oil

Grated parmesan cheese to sprinkle on top

Preparation:

Combine lemon, oil, salt, garlic and pepper. Add mushrooms and mix.

Heat wine with tied herbs and blanch sliced onions. Add scallops and shrimp tails and cook for 2 to 3 minutes or until just cooked. Remove from fire and transfer to a bowl.

Add red peppers, mushrooms mixture and marinade in the refrigerator for 2 hours.

Remove herbs, mix parsley and serve in glass cups.

Sprinkle over with parmesan cheese.

4 servings

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