|EVERY FEW MINUTES|
|SCALLOPS AND MUSHROOMS|
1 lb. bay scallops with natural broth
1/2 c. white wine
1 tbsp. fresh lemon juice
1/2 lb. mushrooms, sliced
3 scallions with tops, sliced
2 tbsp. butter
1 tbsp. flour
1 tbsp. minced parsley
2 tsp. grated Parmesan cheese
Salt to taste
White pepper to taste
Seasoned bread crumbs, optional
In large skillet simmer scallops over low heat in broth, wine and lemon juice. Cook 2-3 minutes, just until scallops become opaque. Do not overcook. Drain, reserving cooking liquid.
Saute mushrooms and scallions in 2 tablespoons butter over medium heat 3-5 minutes. Remove from pan. Stir flour into pan. Stir in reserved cooking liquid, parsley, cheese and seasonings. Cook, stirring continuously, until sauce is smooth and thickened. Add scallops and mushrooms. Cook 1 minute until reheated. Serve immediately.
If desired, spoon mixture into individual baking shells. Sprinkle with seasoned bread crumbs. Dot with butter. Brown slightly under broiler. Serve immediately.
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