Seafood With Wine Sauce Recipe
Ingredients
| French bread/Hard rolls | 1 | |
| Frozen scallops | 12 Ounce | |
| Shucked mussels | 36 | |
| Egg | 1 | |
| Saltine cracker | 1 Cup (16 tbs) | |
| Shortening | 1 Tablespoon | |
| Sauterne | 3⁄4 Cup (12 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Instant minced onion | 1⁄2 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Pepper white | 1⁄8 Teaspoon | |
| Butter | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Processed cheese | 2 Ounce, grated |
Directions
Cut bread in bite-sized pieces, each having a crust on one side.
Rinse scallops.
Drain scallops and mussels or oysters; dry between paper toweling.
Combine egg and the 1/4 cup milk.
Mix the cracker crumbs, 1/2 teaspoon salt, and dash pepper together.
Dip seafoods into the egg mixture, then roll in the crumbs.
Shake off excess crumbs.
Fry in deep, hot fat (350°) till golden, 2 minutes for scallops and 3 minutes for mussels or oysters.
Drain on paper toweling.
Keep fried seafoods warm in slow oven.
Combine wine, water, parsley, instant onion, 3/4 teaspoon salt, and 1/8 teaspoon white pepper.
Let stand 15 to 20 minutes.
Melt butter in saucepan; blend in flour.
Add wine mixture and 1 cup milk all at once.
Cook and stir till mixture is thickened and bubbly.
Remove from heat.
Add cheese, stirring till melted.
Season with additional salt and pepper, if desired.
To serve, pour into candle warmer dish and keep hot.
Spear bread and seafood with long forks; swirl in sauce.
Rinse scallops.
Drain scallops and mussels or oysters; dry between paper toweling.
Combine egg and the 1/4 cup milk.
Mix the cracker crumbs, 1/2 teaspoon salt, and dash pepper together.
Dip seafoods into the egg mixture, then roll in the crumbs.
Shake off excess crumbs.
Fry in deep, hot fat (350°) till golden, 2 minutes for scallops and 3 minutes for mussels or oysters.
Drain on paper toweling.
Keep fried seafoods warm in slow oven.
Combine wine, water, parsley, instant onion, 3/4 teaspoon salt, and 1/8 teaspoon white pepper.
Let stand 15 to 20 minutes.
Melt butter in saucepan; blend in flour.
Add wine mixture and 1 cup milk all at once.
Cook and stir till mixture is thickened and bubbly.
Remove from heat.
Add cheese, stirring till melted.
Season with additional salt and pepper, if desired.
To serve, pour into candle warmer dish and keep hot.
Spear bread and seafood with long forks; swirl in sauce.
Chef
