Scallops and Mushrooms In Wine Sauce

• 1-½ lbs fresh scallops, rinsed in cold water
• 1 cup white cooking wine
• ¼ cup fresh parsley, snipped
• ½ teaspoon salt
• 2 tablespoons butter
• 2 cups mushrooms, sliced (4 oz)
• 2 green onion, chopped
• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup half-and-half
• 1 cup crackers, Ritz or butter-flavored
• ¼ cup grated parmesan cheese

Place scallops, wine, parsley and salt in a deep skillet or saucepan. Add enough water to just cover scallops. Heat until boiling; reduce heat. 
Scallops should be fully cooked in 8 minutes or less. Check scallops early, you don’t want to overcook. 

When scallops are done, remove them from the pan with a slotted spoon, reserving wine/liquid. Heat reserved liquid to boiling and reduce to 1 cup. Strain and reserve. 

Heat 2 tbsp. butter in a large skillet. Add mushrooms and shallots. Cook until brown and tender, about 5 or 6 minutes.

Melt 3 tbsp butter in saucepan. Remove from heat, stir in flour. Cook over low heat until smooth and bubbly. Remove from heat and stir in reserved liquid. Cook and stir one minute. Add half and half, scallops, mushrooms and heat until hot. Do not boil. 

Pour contents into a casserole dish. Mix grated cheese and bread crumbs and sprinkle over top of casserole. Broil (or bake at 550) for 3-5 minutes or until browned.

Source

Joy of Cooking

Servings/Yield

 

3 servings

NUTRITION FACTS

Servings: 3

Amount Per Serving

Calories: 428

• Total Fat: 26.37g
• Cholesterol: 66mg
• Sodium: 1190mg
• Total Carbs: 20.59g
•     Dietary Fiber: 1.17g
•     Sugars: 2.85g
• Protein: 20.57g