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Scallops In Wine Sauce

Italian.Chef's picture
Ingredients
  Bay leaf 1
  Egg yolk 1
  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)
  Parsley sprigs 2
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Scallions 4 , finely chopped
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Seafood

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