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Recipe for :

Scallops and Mushrooms in Cream Sauce

This recipe comes from Laurie Sanders via the "simplyseafood" group at Yahoo Groups.


4 tbsp butter
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 tbsp Dijon mustard
1 tsp fresh lemon juice
1/4 tsp 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 sauté 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