Bobbie jean's bay scallops
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | White mushrooms; sliced |
| 2 | tablespoons | Unsalted butter |
| 1 | cup | Dry wine or dry vermouth |
| 1 | pounds | Bay scallops |
| ½ | cup | Milk; low-fat |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Fresh tarragon |
| 1 | pounds | Shrimp; cleaned and steamed |
| 2 | tablespoons | Pernod |
| 8 | Whole puff pastry shells | |
Directions
Melt 1 tablespoon of butter in a nonstick skillet. Add mushrooms. Cook for 2 minutes. Add half the wine, cover and cook for 5 minutes. Reserve. Cook scallops in ¼ cup wine 1 to 2 minutes. Reserve. Melt remaining butter, add flour. Gradually add milk and ¼ cup wine. Stir until slightly thick.
Add tarragon, shrimp, scallops, and Pernod. Heat through and serve in pastry shells.
Recipe by: SKOPE Member Bobbie Jean Posted to recipelu-digest Volume 01 Number 523 by "Valerie Whittle" <catspaw@...> on Jan 14, 1998