| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Scallops |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Shallots or onion — finely |
|
|
Chopped |
| 1/2 |
lb |
Small mushrooms — sliced |
| 3/4 |
c |
Whipping cream |
| 4 |
tb |
Marsala wine |
|
|
Salt and white pepper to |
|
|
Taste — freshly ground |
|
|
Finely chopped chives or |
|
|
Parsley — for garnish |
INSTRUCTIONS
1. If you are using large sea scallops, cut them in half horizontally. If
you have tiny bay scallops, they can be left whole.
2. In a large skillet over medium heat, melt 1 tablespoon of the butter.
Add shallots and mushrooms; saute over medium-high heat for 2 minutes.
Remove to a bowl and set aside.
3. Melt remaining butter in skillet. Add scallops. Saute 2 to 3 minutes,
until scallops are opaque. Using a slotted spoon, remove scallops from
skillet and add them to mushroom mixture; set aside.
4. Add cream and wine to liquid in skillet. Add any juices that have
accumulated in bowl of scallops.
5. Cook, stirring constantly, over medium heat until sauce reduces to 2/3
to 3/4 cup and thickens enough to lightly coat a spoon.
6. Add mushroom and scallop mixture; cook to heat through. Season to taste
with salt and pepper. Serve garnished with chives.
Recipe By : the California Culinary Academy
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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