| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | New Zealand | New zealand, Seafood | 4 | Servings |
INGREDIENTS
| 2 | Dozen Scallops | |
| Small Bottle dry white | ||
| wine | ||
| 1 | Bay leaf | |
| 1/2 | lb | Mushroom |
| 2 | Eggs | |
| 4 | To 6 sl Bread | |
| Parsley | ||
| 4 | To 6 Quarters Lemon |
INSTRUCTIONS
Wash and drain the scallops, slice up the mushrooms, seperate the white from the yolks and lightly beat the yolks. Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf added. Season to taste and cook in wine at a low heat for 15 minutes. Remove the scallops from the wine and drain them and place in a warming dish. Retain the marinade. Fry the mushrooms in butter at a low heat, stirring constantly. Bring the marinade to the boil and add 1/2 teaspoonful of butter. Thicken with the egg yolks. Combine with mushrooms and scallops and douse in the wine sauce. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 487
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 93mg
Sodium: 49.4mg
Potassium: 446.2mg
Carbohydrates: 67.5g
Fiber: 2.7g
Sugar: 3.6g
Protein: 13.2g