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Scallops And Mushrooms

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Ingredients
  Scallops 6
  White wine/Dry cider 2 Fluid Ounce
  Water 1⁄2 Fluid Ounce
  Salt To Taste
  Pepper To Taste
  Parsley sprigs 1
  Peppercorns 6
  Mushrooms 4 Ounce
  Flour 1 Ounce
  Butter 1 Ounce
  Cream/Top of milk 2 Fluid Ounce
  Bay leaf 1 (Size Of Sixpence)
  Shallot 1
  Crumbs 1⁄2 Cup (8 tbs) (For Sprinkling)
Directions

MAKING
1.Cook the scallops in a mixture of water and wine.
2.Add pepper, salt, parsley, peppercorn, bay leaf to it and cook for 5 minutes.
3.Drain and cut the scallops in 3- 4 pieces.
4.In a saucepan heat the butter and cook finely cut shallots and sliced mushroom.
5.Cook until the shallot is soft but not brown.
6.Add flour along with 1/2 pint of liquir from scallops.
7.Cook well for some time and add cream.
8.Put the scallops and reheat.
9.Avoid boiling.
10.Put equal divisions of mixture in the shells and add a sprinkling of breadcrumbs.
11.Add a sprinkling of butter and grill until brown.

SERVING
12.Serve warm garnished with lemon and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Grilling
Dish: 
Dry Curry
Ingredient: 
Mushroom
Interest: 
Gourmet
Cook Time: 
60 Minutes
Servings: 
1

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