scallops and mushroooms in white wine sauce

Name: Scallops and Mushroooms in White Wine Sauce
Prep time: 1 h
Cook time: 10 min
Yield: 6
Ingredients: 1 cup(s) white wine; 1/2 teaspoon(s) salt; pinch(es) pepper; 1/2 - bay leaf; 2 tablespoon(s) shallots, minced; 1 pound(s) bay scallops, washed; 1/2 pound(s) sliced assorted mushrooms; ## THE SAUCE; 3 tablespoon(s) butter; 4 tablespoon(s) flour; 3/4 cup(s) milk; 2 - egg yolks; 1/2 cup(s) whipping cream; - salt and pepper; - drops of lemon juice; ## FINAL ASSEMBLY; 6 - scallop shells or porcelain shells; 1//2 tablespoon(s) butter; 6 tablespoon(s) grated swiss cheese; 1 1/2 tablespoon(s) butter, cut into 6 pieces

(1 RATING)

57 Pinches 5 Photos

Susan McGreevy

Port Jeff Station, NY

Updated on Feb 13, 2012

This recipe is from our French Wine Dinner. Another winner!

Rate

prep time 1 Hr

cook time 10 Min

method ---

yield 6 serving(s)

Ingredients

1 cup white wine
1/2 teaspoon salt
pinch pepper
1/2 - bay leaf
2 tablespoons shallots, minced
1 pound bay scallops, washed
1/2 pound sliced assorted mushrooms
THE SAUCE
3 tablespoons butter
4 tablespoons flour
3/4 cup milk
2 - egg yolks
1/2 cup whipping cream
- salt and pepper
- drops of lemon juice
FINAL ASSEMBLY
6 - scallop shells or porcelain shells
1//2 tablespoon butter
6 tablespoons grated swiss cheese
1 1/2 tablespoons butter, cut into 6 pieces

How To Make scallops and mushroooms in white wine sauce

Step 1

Cooking the Scallops: Simmer the white wine and flavorings for 5 minutes. Add the scallops and mushrooms to wine, and pour in enough water barely to cover ingredients. Bring to a simmer. Cover, and simmer slowly for 5 minutes. Remove scallops and mushrooms with a slotted spoon, and set aside in a bowl. Rapidly boil down the cooking liquid until it has reduced to 1 cup.

Step 2

The Sauce: Cook the butter and flour slowly together for 2 minutes. Off heat, blend in the boiling cooking liquid, then the milk. Boil 1 minute. Blend the egg yolks and cream in a bowl, then beat the hot sauce into them by driblets. Return the sauce to the pan and boil, stirring, for 1 minute. Thin out with more cream if necessary. Season to taste with salt, pepper and lemon juice.
Step 3

Blend two thirds of the sauce with the scallops and mushrooms. Butter the shells. Spoon the scallops and mushrooms mixture into the shells and cover with the rest of the sauce. Sprinkle with cheese and dot with butter. Arrange shells on a broiling pan. ** Set aside or refrigerate until ready to broil.
Step 4

Fifteen minutes before serving, set the scallops 8 to 9 inches under a moderately hot broiler to heat through gradually and to brown the top of the sauce. Serve as soon as possible.
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