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    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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