Scallops and Mushrooms in Wine Sauce
Source of Recipe
Internet
List of Ingredients
2-12 oz. pkgs. frozen scallops (6 c.)
1 small onion, chopped
1/4 c. parsley
2 c. dry white wine
2 tbsp. butter
2 c. sliced fresh mushrooms
1 green onion, chopped
3 tbsp. butter
2 tbsp. whipping cream
3/4 c. Gruyere cheese
2 tbsp. butter
1 c. soft bread crumbs Recipe
Place frozen scallops, onion and parsley in 3 qt. saucepan. Add enough wine to barely cover scallops. Heat to boiling, reduce heat and simmer, uncovered, until scallops are tender - about 8 mins. Drain scallops, reserving liquid. Heat reserved liquid to boiling and boil until reduced to 1 cup - about 30 mins. Strain and reserve.
Melt 2 tbsp. butter in skillet. Cook mushrooms and green onion until tender. Melt 3 tbsp. butter in saucepan-remove from heat and stir in flour and reserved scallop-wine liquid. Beat until smooth. Cook over low heat, stirring constantly, until sauce is med. thick. Remove from heat. Stir in cream, scallops, mushrooms and 1/4 c. cheese.
Spoon mixture into individual baking shells or leave in a casserole. Sprinkle scallop mixture with remaining cheese. Broil until bubbly.
Melt 2 tbsp. butter. Toss bread crumbs in butter. Sprinkle over scallop mixture. Broil until crumbs are toasted
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