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Bay Scallops with Pernod




Source of Recipe


MAE


Recipe Introduction


Serve bay scallops in purchased puff pastry shells for a pleasing presentation.

SERVES: 8


List of Ingredients




2 tbsp. unsalted butter
8 ounces fresh mushrooms, sliced
1 cup dry white wine
1 lb. bay scallops
1/2 cup low-fat milk
1 tbsp. chopped fresh tarragon
1 tbsp. flour
1 lb. shrimp, cleaned and steamed
2 tbsp. Pernod
8 purchased, baked puff pastry shells


Recipe



Melt 1 tablespoon of the butter in a non-stick skillet. Add mushrooms. Cook for 2 minutes.

Add half the wine, cover and cook for 5 minutes. Set aside.

Cook scallops in 1/4 cup of the wine for 1 to 2 minutes. Set aside.

Melt remaining butter; stir in flour. Add milk. Cook and stir until thickened. Stir in 1/4 cup wine and tarragon. Cook and stir until slightly thickened. Add shrimp, scallops, and Pernod. Heat through and serve in pastry shells.