Scallops in Wine
Yield
4 servingsPrep
30 minCook
45 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Dozen | scallops |
*
|
| 1 | small bottle |
white wine
dry |
*
|
| 1 | each | bay leaves |
*
|
| ½ | pound | mushrooms |
|
| 2 | large | eggs |
|
| 4-6 | slices | bread |
|
| 1 | x | parsley leaves |
*
|
| 4-6 | Quarters | lemon |
*
|
Low in Saturated Fat, Trans-fat Free
Directions
Wash and drain the scallops, slice up the mushrooms.
Seperate the white from the yolks and lightly beat the yolks.
Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf.
Season to taste and cook in wine at a low heat for 15 minutes.
Remove the scallops from the wine and drain them and place in a warming dish.
Retain the marinade.
Fry the mushrooms in butter at a low heat, stirring constantly.
Bring the marinade to the boil and add ½ teaspoonful of butter.
Thicken with the egg yolks.
Combine with mushrooms and scallops and douse in the wine sauce.
Serve on a bed of bread fried in butter and garnish with parsley and lemon.
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