Scallops In Wine (nz) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Dozen Scallops,
Small Bottle dry white wine,
1: Bay leaf,
1/2 lbs: Mushroom,
2: Eggs,
4 slice: To 6 sl Bread,
Parsley,
4: To 6 Quarters Lemon,
Directions:
1. Wash and drain the scallops, slice up the mushrooms, seperate the
white from the yolks and lightly beat the yolks.
2. Put the scallops in a bowl, cover with wine and allow them to soak
for 15 minutes with the bay leaf added.
3. Season to taste and cook in wine at a low heat for
15 minutes.
4. Remove the scallops from the wine and drain them and place in a
warming dish. Retain the marinade.
5. Fry the mushrooms in butter at a low heat, stirring constantly.
6. Bring the marinade to the boil and add 1/2 teaspoonful of butter.
Thicken with the egg yolks.
7. Combine with mushrooms and scallops and douse in the wine sauce.
8. Serve on a bed of bread fried in butter and garnish with parsley
and lemon. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 5/93
Source from luhu.jp
white from the yolks and lightly beat the yolks.
2. Put the scallops in a bowl, cover with wine and allow them to soak
for 15 minutes with the bay leaf added.
3. Season to taste and cook in wine at a low heat for
15 minutes.
4. Remove the scallops from the wine and drain them and place in a
warming dish. Retain the marinade.
5. Fry the mushrooms in butter at a low heat, stirring constantly.
6. Bring the marinade to the boil and add 1/2 teaspoonful of butter.
Thicken with the egg yolks.
7. Combine with mushrooms and scallops and douse in the wine sauce.
8. Serve on a bed of bread fried in butter and garnish with parsley
and lemon. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 5/93
Source from luhu.jp