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Scallops And Asparagus In Cream

Western.Chefs's picture
Ingredients
  Medium sea scallops 1 Pound
  Butter/Margarine 3 Tablespoon
  Asparagus 1 Pound, cut into 1 inch pieces
  Medium mushrooms 1⁄2 Pound, sliced
  Onion 1 Small, thinly sliced
  Dry white wine 1 1⁄4 Cup (20 tbs)
  Salt 3⁄4 Teaspoon
  Half and half 1⁄2 Cup (8 tbs)
Directions

1. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook asparagus, mushrooms, and onion, stirring occasionally, until vegetables are tender, about 10 minutes. Remove vegetables to bowl.
3. In same skillet over medium heat, cook scallops, wine, and salt, stirring frequently, until scallops are tender, about 5 minutes. Stir in half-and-half and vegetables; heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Everyday

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