| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Water |
| 3 |
md |
Carrots sliced |
| 3 |
tb |
Chopped shallots or green onions |
| 1/2 |
ts |
Salt |
| 2 1/4 |
c |
White cooking wine |
| 2 |
lb |
Bay scallops |
| 1 |
lb |
Sliced mushrooms |
| 3 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 1/2 |
c |
Heavy cream |
| 1 1/2 |
c |
Grated gruyere cheese |
|
|
Fresh parsley |
INSTRUCTIONS
>From the cookbook: A Pinch of Salt Lake
Directions:In a large skillet combine water, carrots, shallots and a pinch
of salt; cook, covered, about 10 min. Add wine and bring to a simmer. Add
scallops and poach for about 2 min. Add mushrooms and simmer for 1 Min.
Drain scallops and vegetables, reserving liquid; reduce liquid to half by
boiling. In a small saucepan make a roux of butter and flour. Add 1 cup of
the liquid and the cream and the cheese. Stir until smooth and thickened;
season with salt and pepper to taste. Pour sauce over pasta and garnish
with parsley.
Note: I used bouillon instead of water.
Posted to recipelu-digest Volume 01 Number 548 by The Rolands
<kkroland@itsnet.com> on Jan 17, 1998
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