Ingredients;

Patagonian Scallop Medallions: 350 grams (cut into medallions of approximately 2 cm thick)

Mushrooms, sliced: 300 grams

Onion, finely chopped: 1 piece

Garlic, finely chopped: 2 cloves

Cream: 200 ml

Parmesan cheese, grated: 50 grams

Butter: 50 grams

Preparation method:

Fry the medallions briefly in a pan with butter until just cooked. Remove from the pan and keep warm. In the same pan, fry the mushrooms, onion and garlic until soft. Add the cream and simmer until the sauce has thickened slightly. Add the grated Parmesan cheese and stir until the cheese has melted and the sauce is creamy. Serve the medallions with the creamy mushroom-Parmesan sauce.

Wine advice:

A dry white wine such as a Pinot Grigio or a Chardonnay will pair well with the creamy texture and rich flavor of the sauce.