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Cream Scallop Recipes
In 2 qt casserole place butter mushrooms onions and celery. Microwave at High 10 2 to 3 Minutes stirring after 1 minute. Stir in flour salt thyme and pimiento well then wine and scallops stirring again. Microwave at High 10 5 to 6 Minutes stirring after 3
Boil 3 ingredients in a large saucepan over medium heat. Reduce heat and add scallops simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture reserving liquid set scallops and onions aside. Return liquid to saucepan. Bring to a
Creamy Scallops Parisienne
1. Combine scallops and water in a saucepan. Cover with vac control valve closed and bring to a boil. Reduce heat to low and simmer 2 to 5 minutes or until tender. Drain. 2. Melt butter in a saucepan. Blend in cornstarch salt and pepper. Add green pepper and
Melt butter in top of double boiler over boiling water blend in flour sail pepper and mustard. Add milk cook stirring until thickened. Stir in onion parsley and lemon juice. Add scallops blend well. Simmer for 10 minutes or until scallops are tender. Serve on
Place onion and margarine in 2 cup measure. Microwave uncovered on HIGH about 30 seconds or until margarine is melted. Mix in flour. Stir in half and half wine gingerroot and salt
Creamy Gingered Scallops
MAKING 1.Wash the scallops well and drain. 2.In a pot put in the cleaned scallops and the white sauce. 3. Let simmer for 15 minutes in a water bath. SERVING 4. Serve with steaming rice and season with paprika.
Make White Sauce. Wash and drain scallops add to White Sauce and simmer 15 minutes in double boiler.