| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Shellfish | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Scallops |
| 10 | T | Butter |
INSTRUCTIONS
c dry whlte wine 1/2 ts salt 1/4 ts pepper 1 scallion, minced 2 tb flour 2 c heavy whipping cream 1/2 lb mushrooms, sliced 4 drops lemon julce 1 tb cognac Preheat oven to 400 degrees. Cut scallops in half or quarters to make them bite-size. In medium saucepan, combine 1/2 cup butter, wine, salt, pepper, and scallion; simmer until butter melts. Add scallops, cover, and simmer for 3 to 5 minutes. Remove scallops wlth slotted spoon, place in bowl, and set aside. Bring pan liquid to a boil; cook until reduced to 1/2 cup. Add flour; cook, stirring constantly, for 3 to 5 minutes. Stir in cream, mushrooms, and lemon luice. Cook over medium heat, stirring frequently, until sauce thickens. Add cognac. Mix two-thirds of sauce with scallops in bowl. Divide mixture among 6 greased ramekins or cooking shells. Cover wlth remaining sauce. Dot with 2 tablespoons butter. Bake scallop mixture for 10 minutes, or until sauce is bubbly. Remove from oven; serve piping hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We see a only a glimmering of the plans of God…”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 474
Calories From Fat: 303
Total Fat: 34.5g
Cholesterol: 135.9mg
Sodium: 726.1mg
Potassium: 237mg
Carbohydrates: 30.3g
Fiber: 0g
Sugar: <1g
Protein: 12.6g