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.