Scallops with Mushrooms Recipe
Ingredients
| Scallops | 1 1/2 Pound | |
| Butter | 1/2 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Green onion | 1 | |
| Flour | 4 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Mushrooms | 1/2 pound, sliced | |
| Drops of lemon juice | ||
| Cognac | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| Scallop shells or pyrex dishes - 6 | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat oven hot to 400°F
2. Wash scallops well with light salted water.
3. Drain and dry on paper towels.
4. Halve or quarter scallops to make into bite-size pieces.
MAKING
5. In a medium saucepan mix 1/2 cup butter, wine, 1/2 teaspoon salt, 1/8 teaspoon pepper, and onion to simmer.
6. Add scallops and cook over simmering heat.
7. Cook covered slowly for 5 minutes.
8. Drain out the scallops with slotted spoon. Keep aside.
9. Boil the pan liquid until reduced to butter.
10. Stir in flour and cook stirring for 3 minutes.
11. Mix cream, milk, mushrooms, lemon juice, and salt and pepper to taste.
12. Cook over medium heat stirring frequently until thick.
13. Add cognac.
14. Mix two-thirds of sauce with scallops.
15. Grease shells or dishes.
16. Spoon scallop mixture into it.
17. Cover with rest of sauce.
18. Dot with 2 tablespoons butter.
19. Keep in preheated oven and heat for 10 minutes until sauce is warm.
SERVING
20. Garnish with roe.
1. Preheat oven hot to 400°F
2. Wash scallops well with light salted water.
3. Drain and dry on paper towels.
4. Halve or quarter scallops to make into bite-size pieces.
MAKING
5. In a medium saucepan mix 1/2 cup butter, wine, 1/2 teaspoon salt, 1/8 teaspoon pepper, and onion to simmer.
6. Add scallops and cook over simmering heat.
7. Cook covered slowly for 5 minutes.
8. Drain out the scallops with slotted spoon. Keep aside.
9. Boil the pan liquid until reduced to butter.
10. Stir in flour and cook stirring for 3 minutes.
11. Mix cream, milk, mushrooms, lemon juice, and salt and pepper to taste.
12. Cook over medium heat stirring frequently until thick.
13. Add cognac.
14. Mix two-thirds of sauce with scallops.
15. Grease shells or dishes.
16. Spoon scallop mixture into it.
17. Cover with rest of sauce.
18. Dot with 2 tablespoons butter.
19. Keep in preheated oven and heat for 10 minutes until sauce is warm.
SERVING
20. Garnish with roe.
Chef
