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Scallops With Mushrooms

chef.pierre's picture
<p><a href="http://www.flickr.com/photos/swanksalot/2416907878/">Image Credit</a></p>
Ingredients
  Scallops 1 1⁄2 Pound
  Butter 1⁄2 Cup (8 tbs)
  Dry white wine 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Green onion 1 , minced
  Flour 4 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Fresh mushrooms 1⁄2 Pound, sliced
  Lemon juice 4 Drop
  Cognac 1 Tablespoon
  Butter 2 Tablespoon
Directions

GETTING READY
1. Preheat oven hot to 400°F
2. Wash scallops well with light salted water.
3. Drain and dry on paper towels.
4. Halve or quarter scallops to make into bite-size pieces.

MAKING
5. In a medium saucepan mix 1/2 cup butter, wine, 1/2 teaspoon salt, 1/8 teaspoon pepper, and onion to simmer.
6. Add scallops and cook over simmering heat.
7. Cook covered slowly for 5 minutes.
8. Drain out the scallops with slotted spoon. Keep aside.
9. Boil the pan liquid until reduced to butter.
10. Stir in flour and cook stirring for 3 minutes.
11. Mix cream, milk, mushrooms, lemon juice, and salt and pepper to taste.
12. Cook over medium heat stirring frequently until thick.
13. Add cognac.
14. Mix two-thirds of sauce with scallops.
15. Grease shells or dishes.
16. Spoon scallop mixture into it.
17. Cover with rest of sauce.
18. Dot with 2 tablespoons butter.
19. Keep in preheated oven and heat for 10 minutes until sauce is warm.

SERVING
20. Garnish with roe.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Seafood
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
8

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