|Scallops||1 1⁄2 Pound|
|Finely chopped shallots/White portions of green onions||2 Tablespoon|
|Small mushrooms||1⁄2 Pound, sliced|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Marsala wine/Madeira wine||4 Tablespoon|
|White pepper||To Taste|
|Finely chopped chervil/Parsley||1 Tablespoon|
Cut large scallops in half horizontally.
Melt half of butter or margarine in a large skillet.
Add shallots or green onions and mushrooms; saute about 3 minutes over medium-high heat.
Spoon into a medium bowl; set aside.
Melt remaining butter or margarine in skillet.
Add scallops; saute 1 to 2 minutes or until scallops are opaque.
Do not overcook.
Use a slotted spoon to add scallops to mushroom mixture; set aside.
Add cream and wine to liquid in skillet; add liquid from cooked scallops and mushrooms.
Cook over medium-high heat until sauce reduces to 2/3 to 3/4 cup and thickens enough to coat a spoon lightly.
Add reserved mushroom mixture and scallops; heat through.
Season with salt and white pepper to taste.