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 www.synapse.com/~gemini