Scallops And Mushrooms Recipe
Ingredients
| Scallops | 6 | |
| White wine - 1/2 gill OR dry cider - 1/2 gill | ||
| Water - 1 gill | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Parsley sprigs | 1 | |
| Peppercorns | 6 To taste | |
| Mushrooms - 4 ozs | ||
| Flour | 1 Ounce | |
| Butter | 1 Ounce | |
| Cream - 1/2 gill OR top of milk | ||
| Bay leaf - Piece of the size of a sixpence | ||
| Shallot | 1 | |
| Crumbs - for sprinkling | ||
Directions
MAKING
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.
9.Avoid boiling.
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.
SERVING
12.Serve warm garnished with lemon and parsley.
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.
9.Avoid boiling.
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.
SERVING
12.Serve warm garnished with lemon and parsley.
Chef
