Scallops & mushrooms in wine sauce
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Frozen scallops(12oz) |
| ¼ | cup | Snipped parsley |
| 2 | tablespoons | Butter or margarine |
| 1 | Shallot,chopped | |
| 2 | tablespoons | Flour |
| ¾ | cup | Grated Gruyere cheese |
| 1 | cup | Soft bread crumbs |
| 1 | Small white onion,chopped | |
| 2 | cups | Dry white wine |
| 5 | ounces | Fresh mushroom caps,sliced |
| 3 | tablespoons | Butter or margarine |
| 2 | tablespoons | Whipping cream |
| 2 | tablespoons | Butter or margarine |
Directions
Place frozen scallops, onion and parsley in 3-quart saucepan. Add enough wine to barely cover scallops. Heat to boiling; reduce heat.
Simmer uncovered until scallops are tender, about 8 minutes. Drain scallops, reserving liquid. Heat reserved liquid to boiling. Boil until recudes to 1 cup, about 30 minutes; strain and reserve. Melt 2 tablespoons butter in 8-inch skillet. Cook and stir mushrooms and shallot in butter until tender, about 6 minutes. Melt 3 tablespoons butter in 1½-quart saucepan. Remove from heat.
Stir in flour and reserved scallop-wine liquid; beat until smooth.
Cook over low heat, stirring constantly, until sauce is medium thick.
Remove from heat. Stir in cream, scallops, mushrooms and ¼ cup of the cheese.
Spoon mixture into 5 buttered individual baking shells or ramekins.
Sprinkle scallop mixture with remaining cheese. Set oven control to broil and/or 550'. Broil shells 5 inches from heat until bubbly, 4 to 5 minutes. Melt 2 tablespoons butter; toss bread crumbs in butter.
Sprinkle shells with crumbs. Broil until crumbs are toasted.