Scallops And Mushrooms In Wine Sauce
|Frozen scallops/1 1/2 pounds fresh scallops||24 Ounce, thawed (2 Packages , 12 Ounce Each)|
|Dry white wine||1 Cup (16 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Mushrooms||4 Ounce, sliced|
|Shallots/Green onions||2 , chopped|
|Half and half||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
If scallops are large, cut into 1 1/2 -inch pieces.
Place scallops, wine, parsley and salt in 3-quart saucepan.
Add just enough water to cover scallops.
Heat to boiling; reduce heat.
Simmer uncovered until scallops are tender, about 8 minutes.
Remove scallops with slotted spoon; reserve liquid.
Heat reserved liquid to boiling.
Boil until reduced to 1 cup.
Strain and reserve.
Heat 2 tablespoons margarine in 3-quart saucepan until melted.
Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes.
Remove from pan.
Add 3 tablespoons margarine; heat until melted.
Remove from heat; stir in flour.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in reserved liquid.
Cook and stir for 1 minute.
Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.
Toss bread crumbs in melted margarine.
Lightly brush 5 or 6 baking shells or ramekins with margarine.
Divide scallop mixture among baking shells.
Sprinkle with remaining cheese and the crumbs.
Set oven control to broil and/or 550°.
Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.