How to make
For the mushroom sauce, melt the butter over low heat and stew the garlic and mushrooms in it - cleaned and sliced. Once they soften, pour the cream, season with salt, white pepper and dried vegetables and boil, until the sauce thickens slightly.
Drizzle olive oil, in a non-stick pan and once it is heated to maximum temperature, bake the scallops on both sides. It is important that you leave them at room temperature for at least 30 minutes beforehand.
The cooking time is according to the degree of baking you like, but keep in mind that the thin scallops are ready in seconds to minutes on each side. Otherwise the beef becomes hard and tough.
Do not turn the meat several times, but only once, this is also important to keep it as tender as possible.
Remove them from the pan, arrange them on a serving platter and pour the hot sauce over them.
Sprinkle the beef scallops in mushroom sauce with coarse flaky salt and chopped fresh parsley.
Enjoy your meal!
