Scallops And Mushrooms In Wine Sauce Recipe
Ingredients
| Scallops package | 2 , frozen | |
| Dry white wine | 1 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Mushrooms | 4 Ounce, sliced | |
| 2 shallots or green onions, chopped | ||
| Butter/Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Butter margarine | 2 Tablespoon, melted | |
Directions
If scallops are large, cut into 1 1/2 -inch pieces.
Place scallops, wine, parsley and salt in 3-quart saucepan.
Add just enough water to cover scallops.
Heat to boiling; reduce heat.
Simmer uncovered until scallops are tender, about 8 minutes.
Remove scallops with slotted spoon; reserve liquid.
Heat reserved liquid to boiling.
Boil until reduced to 1 cup.
Strain and reserve.
Heat 2 tablespoons margarine in 3-quart saucepan until melted.
Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes.
Remove from pan.
Add 3 tablespoons margarine; heat until melted.
Remove from heat; stir in flour.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in reserved liquid.
Cook and stir for 1 minute.
Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.
Toss bread crumbs in melted margarine.
Lightly brush 5 or 6 baking shells or ramekins with margarine.
Divide scallop mixture among baking shells.
Sprinkle with remaining cheese and the crumbs.
Set oven control to broil and/or 550°.
Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.
Place scallops, wine, parsley and salt in 3-quart saucepan.
Add just enough water to cover scallops.
Heat to boiling; reduce heat.
Simmer uncovered until scallops are tender, about 8 minutes.
Remove scallops with slotted spoon; reserve liquid.
Heat reserved liquid to boiling.
Boil until reduced to 1 cup.
Strain and reserve.
Heat 2 tablespoons margarine in 3-quart saucepan until melted.
Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes.
Remove from pan.
Add 3 tablespoons margarine; heat until melted.
Remove from heat; stir in flour.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in reserved liquid.
Cook and stir for 1 minute.
Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.
Toss bread crumbs in melted margarine.
Lightly brush 5 or 6 baking shells or ramekins with margarine.
Divide scallop mixture among baking shells.
Sprinkle with remaining cheese and the crumbs.
Set oven control to broil and/or 550°.
Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.
Chef
