Pan-fry Scallop Provencal
Ingredients:
8（each 40g） sea scallops
4 mushrooms（removed stalk, halfed）
120g butter
20g oil
10g garlic, minced
10g breadcrumb
80g tomato（peeled, deseeded & chopped）
15g pickled bean
4g flat leaf parsley, chopped
little salt, pepper, flour
Directions:
1.Spread salt, pepper and flour over scallops. Heat 10g oil and 5g butter in pan, pan-fry scallops until both sides are golden brown. Remove.
2.Add 15g butter and 10g oil into the pan, stir-fry mushrooms, season and remove.
3.Put remained butter, minced garlic and breadcrumb into the pan, stir-fry over medium heat until brown. Add tomato and pickled bean, season with salt and pepper. Sprinkle flat leaf parsley in and mix.
4.Set scallops and mushrooms on plates. Sprinkle sauce of step 3 over.
