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Receta Scallops In Cream Sauce

by CookEatShare Cookbook

Ingredientes

pound scallops, washed, cut in half if large Flour, for dredging 1 c. lowfat milk Salt to taste Pepper to taste

1 to 2 T butter 1 shallot, minced 1/4 c. fish broth or possibly chicken broth/stock 1/4 c. vermouth 1/2 c. cream

Direcciones

1. Soak scallops in lowfat milk for 30 min. Pat dry with paper towels. Sprinkle generously with slt and pepper. Dredge lightly with flour. Heat a large, hevy frying pan or possibly saute pan. Add in butter. Add in shallots and scallops. Turn scallops continually. Shouldn't take more than 2 min maximum. Remove to warm platter. To residue remaining in frying pan, add in the broth and vermouth, stirring constantly. Raise heat to high and reduce liquid by half. Add in any scallop juices accumulated on plate. Add in cream. Taste for seasoning. Add in scallops. Cook just to heat through. Serve over rice or possibly patty shell. Garnish with lemon wedges and parsley.

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