Mushroom cream sauce

Yield: 1 servings

Measure Ingredient
1 pounds Sea scallops poached in salted water
\N \N ; bouquet garni
2 tablespoons Unsalted butter
½ cup Minced onion
½ pounds Sliced mushrroms
\N \N Salt
\N \N Pepper
½ cup Dry white wine
1 cup Cream
\N \N Lemon juice
2 tablespoons Fresh dill or chervil

Poach scallops in salted water with bouquet garni until it is almost cooked and then remove them to a plate lined with paper towel to drain. Reduce the scallop liquid to 1 cup. In another skillet melt butter and onions and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened for about 5 minutes. Then add wine and reduce by half. Add reserve shallot broth and 1 cup cream and reduce until lightly thickened. Season with lemon juice. Return scallops to pan and simmer just until heated through. Garnish with fresh dill.

Converted by MC_Buster.

Per serving: 896 Calories (kcal); 83g Total Fat; (88% calories from fat); 7g Protein; 16g Carbohydrate; 271mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 16½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9411 Converted by MM_Buster v2.0n.

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