Bobbie jean's bay scallops

8 Servings

Ingredients

Quantity Ingredient
8 ounces White mushrooms; sliced
2 tablespoons Unsalted butter
1 cup Dry wine or dry vermouth
1 pounds Bay scallops
½ cup Milk; low-fat
1 tablespoon Flour
1 tablespoon Fresh tarragon
1 pounds Shrimp; cleaned and steamed
2 tablespoons Pernod
8 Whole puff pastry shells

Directions

Melt 1 tablespoon of butter in a nonstick skillet. Add mushrooms. Cook for 2 minutes. Add half the wine, cover and cook for 5 minutes. Reserve. Cook scallops in ¼ cup wine 1 to 2 minutes. Reserve. Melt remaining butter, add flour. Gradually add milk and ¼ cup wine. Stir until slightly thick.

Add tarragon, shrimp, scallops, and Pernod. Heat through and serve in pastry shells.

Recipe by: SKOPE Member Bobbie Jean Posted to recipelu-digest Volume 01 Number 523 by "Valerie Whittle" <catspaw@...> on Jan 14, 1998

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