Coquilles St Jacques à la Languedocienne

A simple and quick way of preparing scallops. Serves two.

4 or 6 scallops depending on greed
2-3 oz mushrooms
2 fat cloves garlic
handful fresh breadcrumbs
4 tbs olive oil
chopped parsley
lemon quarters

Prepare the scallops by separating the coral from the white part, and slicing the white part across. Slice the mushrooms and finely chop the garlic. In a frying pan, heat half the olive oil and throw in the white parts of the scallops, the mushrooms and the garlic. Toss about over a high heat for no more than 5 minutes; then add the coral and cook for another 3 minutes. At the same time, in another pan, fry the breadcrumbs in the remaining oil until crisp. To serve, combine the contents of the two pans and stir in the chopped parsley. Serve instantly as a starter, with a lemon quarter on top of each serving.

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