| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish, Entertain |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Bay or sea scallops |
|
|
Oil |
| 2 |
|
Bunches green onions chopped |
| 2 |
lb |
Mushrooms, slice |
| 2 |
tb |
Minced garlic |
| 2 |
ts |
Freshly ground white pepper |
| 1 |
|
Juice from lemon |
|
|
Flour |
| 3/4 |
c |
Butter |
| 1 |
|
White onion, chopped |
| 2 |
tb |
Minced shallot |
| 1 |
tb |
Salt |
|
|
Pepper |
| 2 |
c |
Dry white wine |
INSTRUCTIONS
Dust scallops with flour. Heat oil in large skillet over medium-high
heat. Add scallops in batches and cook until lightly browned, wiping
pan clean after cooking each batch.
Melt butter in large saute pan, add onions and cook until soft. Stir in
mushrooms, shallot, garlic, salt and pepper until mushrooms are tender.
Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan
occasionally. Do not boil. Serve Hot.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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