Scallops And Ham
|Scallops||4 Cup (64 tbs)|
|White wine||1 Cup (16 tbs)|
|Onions spring||4 , finely chopped|
|Mushrooms||24 , finely sliced|
|Minced parsley||2 Tablespoon|
|Heavy cream||4 Tablespoon|
|Minced cooked ham||1 Cup (16 tbs)|
Place scallops in cooker with wine and salt.
Close cover and set pressure control in place.
When pressure is reached and regulator jiggles gently, remove cooker from heat.
Cool at once under running water.
Drain the scallops and reserve the liquid.
Set both aside.
In the open cooker, melt the butter.
Add spring onions, mushrooms, and parsley.
Mix the flour in 1/4 cup of the reserved liquid.
Add this and the remaining liquid to the cooker.
Put in heavy cream, stirring constantly.
Do not boil.
Last, add the scallops and ham to the hot sauce.
Serve at once