| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive21 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sea scallops poached in salted water |
|
|
; bouquet garni |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Minced onion |
| 1/2 |
lb |
Sliced mushrroms |
|
|
Salt |
|
|
Pepper |
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Cream |
|
|
Lemon juice |
| 2 |
tb |
Fresh dill or chervil |
INSTRUCTIONS
Poach scallops in salted water with bouquet garni until it is almost cooked
and then remove them to a plate lined with paper towel to drain. Reduce the
scallop liquid to 1 cup. In another skillet melt butter and onions and cook
until softened. Add mushrooms, salt and pepper and cook until mushrooms are
softened for about 5 minutes. Then add wine and reduce by half. Add reserve
shallot broth and 1 cup cream and reduce until lightly thickened. Season
with lemon juice. Return scallops to pan and simmer just until heated
through. Garnish with fresh dill.
Converted by MC_Buster.
Per serving: 896 Calories (kcal); 83g Total Fat; (88% calories from fat);
7g Protein; 16g Carbohydrate; 271mg Cholesterol; 100mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 16 1/2 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9411
Converted by MM_Buster v2.0n.
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