Scallops And Mushrooms
|White wine/Dry cider||2 Fluid Ounce|
|Water||1⁄2 Fluid Ounce|
|Cream/Top of milk||2 Fluid Ounce|
|Bay leaf||1 (Size Of Sixpence)|
|Crumbs||1⁄2 Cup (8 tbs) (For Sprinkling)|
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.
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.
12.Serve warm garnished with lemon and parsley.
Serving size: Complete recipe
Calories 829 Calories from Fat 250
% Daily Value*
Total Fat 28 g42.9%
Saturated Fat 17.1 g85.3%
Trans Fat 0 g
Cholesterol 120.6 mg40.2%
Sodium 944.7 mg39.4%
Total Carbohydrates 94 g31.2%
Dietary Fiber 2.8 g11.1%
Sugars 24.4 g
Protein 39 g79%
Vitamin A 27.1% Vitamin C 19.1%
Calcium 23.9% Iron 23.2%
*Based on a 2000 Calorie diet