Warm salad of scallops with porcini mushrooms

[In this recipe: Scallops]

12 scallops  
200 g porcini mushrooms  
2 ripe tomatoes  
100g of rocket
chopped parsley  
extra virgin olive oil to taste  
a few drops of balsamic vinegar  
salt to taste  
pepper to taste
Thinly slice the mushrooms and put them into a baking dish with the scallops and the cubed tomato pulp, pour over extra virgin olive oil, add salt and pepper to taste, mix together gently and bake in the oven at 220 degrees for about 20 minutes.  
Once cooked, remove from the oven, add the balsamic vinegar and stir thoroughly. Arrange some rocket on each serving plate and evenly distribute the contents of the baking dish.  
Decorate with fresh chopped parsley and serve immediately.

Download the recipe in pdf