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Sam Storms
Bobbie Jean’s Bay Scallops
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Seafood, Dairy
Main dish, Seafood
8
Servings
INGREDIENTS
8
oz
White mushrooms; sliced
2
tb
Unsalted butter
1
c
Dry wine or dry vermouth
1
lb
Bay scallops
1/2
c
Milk; low-fat
1
tb
Flour
1
tb
Fresh tarragon
1
lb
Shrimp; cleaned and steamed
2
tb
Pernod
8
Whole puff pastry shells
INSTRUCTIONS
Melt 1 tablespoon of butter in a nonstick skillet. Add mushrooms. Cook for
2 minutes. Add half the wine, cover and cook for 5 minutes. Reserve. Cook
scallops in 1/4 cup wine 1 to 2 minutes. Reserve. Melt remaining butter,
add flour. Gradually add milk and 1/4 cup wine. Stir until slightly thick.
Add tarragon, shrimp, scallops, and Pernod. Heat through and serve in
pastry shells.
Recipe by: SKOPE Member Bobbie Jean
Posted to recipelu-digest Volume 01 Number 523 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 14, 1998
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