* Exported from MasterCook *
Scallops and Mushrooms in Cream Sauce
Recipe By :Pacific Fresh (Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : A Recipe To Share Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons Butter or Margarine
1 Pound Scallops
1/2 Pound Fresh Mushroom -- sliced
4 Green Onions, Including Some Tender Green
Tops -- sliced
1 Clove Garlic -- minced
1/2 Cup Dry White Wine
1/2 Cup Half and Half
1 Tablespoon Dijon Mustard
1 Teaspoon Fresh Lemon Juice
1/4 Teaspoon Salt
Freshly Ground Pepper -- to taste
1/2 Cup Chopped Fresh Parsley -- for garnish
In a skillet over medium or medium-high heat, melt 2 tablespoons of the
butter. Add scallops and saute' stirring constantly, until cooked through,
about 5 minutes. Remove with a slotted spoon to a serving dish and keep
warm.
Return pan to medium heat and add remaining 2 tablespoons butter, mushrooms,
onions, and garlic. Cook, stirring, about 3 minutes. Add wine, raise heat to
medium-high, and boil until liquid is reduced to about 2 tablespoons, about
2 minutes. Reduce heat to medium, add half and half, and cook, stirring
occasionally, until slightly thickened, about 3 mintues. Stir in mustard,
lemon juice, salt, and pepper and mix well.
Return scallops to pan and reheat to serving temperature. Transfer to a
warmed serving dish, sprinkle with parsley and serve immediately. Serves 4.
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