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Scallops Delmonico

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Appease your growling stomach with this impressively delicious recipe for Scallops Delmonico. Believe, this Scallops Delmonico doesn't take much of your time, but is appetizingly inviting to indulge your taste-buds!
Ingredients
  Scallops 2 Pound
  White wine 1⁄2 Cup (8 tbs)
  Onion 1 Small
  Parsley 1 Tablespoon
  Egg yolks 4
  Cream 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Cornstarch 1 Tablespoon
  Canned sliced mushrooms 3 Ounce
  Salt 1 Teaspoon
  Tabasco sauce 1 Dash
Directions

MAKING
1) Take a saucepan and place scallops and wine in it.
2) Barely cover with boiling water and simmer for about 3 minutes.
3) Drain, reserving liquid for later.
4) Cut scallops in uniform bite-size pieces.
5) Take a bowl and beat together egg yolks and cream.
6) Squeeze lemon juice.
7) Take a blazer pan and heat butter in it. Add onion and sauté until tender.
8) Stir in cornstarch and blend with a little of the scallop liquid to form a smooth paste.
9) Gradually stir in 1 cup scallop liquid.
10) Heat the mixture to simmering.
11) Place mixture over hot water and pour in the egg-cream mixture.
12) Cook until mixture becomes thick, stirring gently.

SERVING
13) Add lemon juice immediately before serving. Serve in pastry shells.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Interest: 
Holiday, Gourmet
Ingredient: 
Scallop
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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