This is a super quick and easy recipe that is great as an appetizer. Double the recipe to make enough to serve as a main course with a crusty bread.
- 8 oz
- scallops, small or cut up
- 2 Tbsp
- scallions, sliced thin
- 2 Tbsp
- 1 can(s)
- condensed cream of mushroom soup
- 1 c
- half and half, or heavy cream
- 1/2 c
- white wine
- 1/2 tsp
- 1/8 tsp
- chili powder
- 1 pinch
- white pepper, or to taste
- 3 Tbsp
- fresh parsley, chopped
- 4 tsp
- parmesan cheese
1In a pot melt butter over medium heat, add scallions and saute until tender.
2Add flour to butter and scallions, one tablespoon at a time, and stir until dissolved and thickened to make a roux.
3Add mushroom soup from can and mix with roux until well mixed Add cream a little at a time, stirring constantly. Do not let the mixture get too thick.
4Add wine to the pot and continue to stir until the mixture gets bubbly but not boiling.
5Add scallops and remaining ingredients, except cheese. Reduce heat and simmer, stirring occasionally, until scallops are cooked.
6Put in serving bowls and top with cheese.