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.

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