Scallops in Wine
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Ingredients
| 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
|
* |
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.
Nutrition Facts
Serving Size 107g (3.8 oz)Amount per Serving
Calories 11428% of calories from fat
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 106mg
35%
Sodium 208mg
9%
Total Carbohydrate
5g
5%
Dietary Fiber 1g
5%
Sugars g
Protein
14g
Vitamin A 2%
•
Vitamin C 2%
Calcium 5%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
