Scallops

Season scallops with pepper, salt and lemon and sauté briefly in olive oil and keep warm.

Heat butter, peel shallots and garlic. Chop chili finely and add. Clean and chop mushrooms and add them as well. Extinguish with white wine.

Now add cream and tomatoes and heat briefly. Add the scallops and chopped parsley and season the scallops with salt and pepper.

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