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Seafood With Wine Sauce

Ingredients
  French bread/Hard rolls 1
  Fat 2 Cup (32 tbs) (for deep frying)
  Frozen scallops 12 Ounce
  Shucked mussels 36
  Egg 1
  Saltine cracker 1 Cup (16 tbs)
  Shortening 1 Tablespoon
  Sauterne 3⁄4 Cup (12 tbs)
  Water 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  Instant minced onion 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Butter 2 Tablespoon
  All purpose flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Processed cheese 2 Ounce, grated
Directions

Cut bread in bite-sized pieces, each having a crust on one side.
Rinse scallops.
Drain scallops and mussels or oysters; dry between paper toweling.
Combine egg and the 1/4 cup milk.
Mix the cracker crumbs, 1/2 teaspoon salt, and dash pepper together.
Dip seafoods into the egg mixture, then roll in the crumbs.
Shake off excess crumbs.
Fry in deep, hot fat (350°) till golden, 2 minutes for scallops and 3 minutes for mussels or oysters.
Drain on paper toweling.
Keep fried seafoods warm in slow oven.
Combine wine, water, parsley, instant onion, 3/4 teaspoon salt, and 1/8 teaspoon white pepper.
Let stand 15 to 20 minutes.
Melt butter in saucepan; blend in flour.
Add wine mixture and 1 cup milk all at once.
Cook and stir till mixture is thickened and bubbly.
Remove from heat.
Add cheese, stirring till melted.
Season with additional salt and pepper, if desired.
To serve, pour into candle warmer dish and keep hot.
Spear bread and seafood with long forks; swirl in sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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