Scallops in Wine
Yield
4 servingsPrep
30 minCook
45 minReady
Low in Saturated Fat, Trans-fat Free
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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Dozen |
scallops
|
*
|
| 1 | small bottle |
white wine
dry |
*
|
| 1 | each |
bay leaves
|
*
|
| 226.8 | g |
mushrooms
|
|
| 2 | large |
eggs
|
|
|
bread
|
|
||
| 1 | x |
parsley leaves
|
*
|
|
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.
