For ➋3 large or 4 small scallops
1 bundle of enoki mushrooms
peanut oil
1 ts toasted sesame oil
a few basil leaves, shredded
salt & pepper
If the scallops are thick, slice them. Dry them with kitchen paper.
Cut the bottom of the enoki mushroom.
Heat the peanut and sesame oil. Fry the enoki for a few m. Sprinkle with salt and pepper if necessary.
At the same time, preheat a frying pan, add some oil. Quickly fry the scallops on high heat (30 s a side for thin scallops, 1 m each side for thick ones). Sprinkle with salt and pepper.
Arrange on plates. Shred the basil over the scallops.
Read tip on cooking frozen scallops.
