Scallops In Wine Sauce
|Bay scallops||1 Pound|
|Finely chopped parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Tomato||1 , peeled, seeded and chopped|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine/White vermouth||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Scallions||4 , finely chopped|
Place the scallops, scallions, lemon juice, wine, water, bay leaf and parsley sprigs in the saucepan.
Season with salt and pepper.
Cover and poach over low heat for six minutes until the scallops are white and opaque.
Drain the scallops and reserve the liquid.
Discard the parsley sprigs and bay leaf.
In the same saucepan, heat the butter and add the flour.
Stir in the reserved liquid to make a smooth sauce.
Add the scallops and tomato.
Combine the egg yolk and cream and stir into the scallops.
Garnish with parsley and serve hot in individual casseroles on a bed of rice.