INGREDIENTS

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