Yield: 1 servings
|1 pounds||Sea scallops poached in salted water|
|\N \N||; bouquet garni|
|2 tablespoons||Unsalted butter|
|½ cup||Minced onion|
|½ pounds||Sliced mushrroms|
|½ cup||Dry white wine|
|\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.