Yield: 6 Servings
|4 drops lemon julce 1 tb cognac|
1 c dry whlte wine ½ ts salt ¼ ts pepper 1 scallion, minced 2 tb flour 2 c heavy whipping cream ½ lb mushrooms, sliced
Preheat oven to 400 degrees. Cut scallops in half or quarters to make them bite-size. In medium saucepan, combine ½ cup butter, wine, salt, pepper, and scallion; simmer until butter melts. Add scallops, cover, and simmer for 3 to 5 minutes. Remove scallops wlth slotted spoon, place in bowl, and set aside. Bring pan liquid to a boil; cook until reduced to ½ cup. Add flour; cook, stirring constantly, for 3 to 5 minutes. Stir in cream, mushrooms, and lemon luice. Cook over medium heat, stirring frequently, until sauce thickens. Add cognac.
Mix two-thirds of sauce with scallops in bowl. Divide mixture among 6 greased ramekins or cooking shells. Cover wlth remaining sauce. Dot with 2 tablespoons butter. Bake scallop mixture for 10 minutes, or until sauce is bubbly. Remove from oven; serve piping hot.