scallops charlotte
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This is a lovely dish for entertaining from the California Culinary Academy. You can use the food processor to chop the chives (or parsley) and shallots (or onions) and to slice the mushrooms.
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yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For scallops charlotte
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1 1/2 lbscallops
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2 Tbspbutter or margarine
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2 Tbspshallots or onion, finely chopped
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1/2 lbsmall mushrooms, sliced
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3/4 cwhipping cream
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4 Tbspmarsala wine
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salt and white pepper, to taste (freshly ground)
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finely chopped chives or parsley, for garnish
How To Make scallops charlotte
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1If you are using large sea scallops, cut them in half horizontally. If you have tiny bay scallops, they can be left whole.
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2In a large skillet over medium heat, melt 1 tablespoon of the butter. Add shallots and mushrooms; saute over medium-high heat for 2 minutes. Remove to a bowl and set aside.
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3Melt remaining butter in skillet. Add scallops. Saute 2 to 3 minutes, until scallops are opaque. Using a slotted spoon, remove scallops from skillet and add them to mushroom mixture; set aside.
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4Add cream and wine to liquid in skillet. Add any juices that have accumulated in bowl of scallops.
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5Cook, stirring constantly, over medium heat until sauce reduces to 2/3 to 3/4 cup and thickens enough to lightly coat a spoon.
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6Add mushroom and scallop mixture; cook to heat through. Season to taste with salt and pepper.
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7Serve garnished with chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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