Scallops in wine

Yield: 4 Servings

Measure Ingredient
2 \N Dozen Scallops
\N \N Small Bottle dry white wine
1 \N Bay leaf
½ pounds Mushroom
2 \N Eggs
4 slices To 6 sl Bread
\N \N Parsley
4 \N To 6 Quarters Lemon

1. Wash and drain the scallops, slice up the mushrooms, seperate the white from the yolks and lightly beat the yolks.

2. Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf added.

3. Season to taste and cook in wine at a low heat for 15 minutes.

4. Remove the scallops from the wine and drain them and place in a warming dish. Retain the marinade.

5. Fry the mushrooms in butter at a low heat, stirring constantly.

6. Bring the marinade to the boil and add ½ teaspoonful of butter.

Thicken with the egg yolks.

7. Combine with mushrooms and scallops and douse in the wine sauce.

8. Serve on a bed of bread fried in butter and garnish with parsley and lemon. Serves 4

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93

From Gemini's MASSIVE MealMaster collection at

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