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Ingredientes
- from WULFF'S makes 4 appetizer servings
- 1 1/2 c. white wine
- 1 Tbsp. chopped shallots
- 1/2 tsp salt
- 1 lb scallops
- 1 c. quartered mushrooms
- 2 Tbsp. sweet butter
- 2 Tbsp. flour
- 1 c. poaching liquid
- 1 tsp lemon juice
- 1/2 c. half and half Salt and white pepper to taste
- 4 x scallop shells
- 1/4 c. bay shrimp
- 1/4 c. bread crumbs, toasted with butter in oven
Direcciones
- Combine the wine, shallots and salt in a saucepan and simmer for a few min. Add in scallops and mushrooms and return to simmer; simmer for only a few min. Remove scallops and mushrooms with a slotted spoon and reserve. Boil down the cooking liquid to 1 c. and reserve.
- For the sauce: Cook the butter and flour together slowly for 2 min. Add in the poaching liquid and continue to cook and stir till thickened. Add in the lemon juice and half and half. Season with salt and white pepper.
- To assemble: Divide the scallops and mushrooms among the 4 shells. Cover with sauce. Garnish with bay shrimp. Sprinkle with crumbs. Reheat in a 400 degree oven just till bubbling. Do not overcook or possibly scallops will toughen. May also be refrigerated and reheated later.
- Serve with: Mashed potatoes, piped around the edge of the plate, and brushed with melted butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 95 | 29% |
| Total Fat 10.81g | 14% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 603mg | 25% |
| Potassium 602mg | 17% |
| Total Carbs 15.4g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.49g | 1% |
| Protein 24.94g | 40% |
