Scallops & Mushrooms In Wine Sauce Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 package: Frozen scallops, 12oz
1/4 cup: Snipped parsley,
2 tbsp: Butter or margarine,
1: Shallot, chopped
2 tbsp: Flour,
3/4 cup: Grated Gruyere cheese,
1 cup: Soft bread crumbs,
1 Small: white onion, chopped
2 cup: Dry white wine,
5 ounce: Fresh mushroom caps, sliced
3 tbsp: Butter or margarine,
2 tbsp: Whipping cream,
2 tbsp: Butter or margarine,
Directions:
Place frozen scallops, onion and parsley in 3-quart saucepan. Add
enough wine to barely cover scallops. Heat to boiling; reduce heat.
Simmer uncovered until scallops are tender, about 8 minutes. Drain
scallops, reserving liquid. Heat reserved liquid to boiling. Boil
until recudes to 1 cup, about 30 minutes; strain and reserve.
Melt 2 tablespoons butter in 8-inch skillet. Cook and stir mushrooms
and shallot in butter until tender, about 6 minutes.
Melt 3 tablespoons butter in 1 1/2-quart saucepan. Remove from heat.
Stir in flour and reserved scallop-wine liquid; beat until smooth.
Cook over low heat, stirring constantly, until sauce is medium thick.
Remove from heat. Stir in cream, scallops, mushrooms and 1/4 cup of
the cheese.
Spoon mixture into 5 buttered individual baking shells or ramekins.
Sprinkle scallop mixture with remaining cheese. Set oven control to
broil and/or 550. Broil shells 5 inches from heat until bubbly, 4 to
5 minutes. Melt 2 tablespoons butter; toss bread crumbs in butter.
Sprinkle shells with crumbs. Broil until crumbs are toasted.
Source from luhu.jp
enough wine to barely cover scallops. Heat to boiling; reduce heat.
Simmer uncovered until scallops are tender, about 8 minutes. Drain
scallops, reserving liquid. Heat reserved liquid to boiling. Boil
until recudes to 1 cup, about 30 minutes; strain and reserve.
Melt 2 tablespoons butter in 8-inch skillet. Cook and stir mushrooms
and shallot in butter until tender, about 6 minutes.
Melt 3 tablespoons butter in 1 1/2-quart saucepan. Remove from heat.
Stir in flour and reserved scallop-wine liquid; beat until smooth.
Cook over low heat, stirring constantly, until sauce is medium thick.
Remove from heat. Stir in cream, scallops, mushrooms and 1/4 cup of
the cheese.
Spoon mixture into 5 buttered individual baking shells or ramekins.
Sprinkle scallop mixture with remaining cheese. Set oven control to
broil and/or 550. Broil shells 5 inches from heat until bubbly, 4 to
5 minutes. Melt 2 tablespoons butter; toss bread crumbs in butter.
Sprinkle shells with crumbs. Broil until crumbs are toasted.
Source from luhu.jp