Scallops And Asparagus In Cream
|Medium sea scallops||1 Pound|
|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)|
|Half and half||1⁄2 Cup (8 tbs)|
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.