Fresh Scallops in White Wine over Pasta |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a meal on its own. But if you'd like to stretch for more servings, serve with some, greens or garlic bread. Ingredients:
2 dry shallots, peeled and chopped |
1/2 lb fresh mushrooms, cleaned and quartered |
1 lb fresh scallops, washed |
1 tablespoon fresh parsley, chopped |
1/2 cup dry white wine |
1 1/2 cups clam juice |
2 tablespoons butter |
2 tablespoons flour |
1/2 cup gruyere cheese, grated |
cooked rotini, enough for 4 servings (spiral pasta) |
parmesan cheese, grated |
salt, to taste |
black pepper, to taste |
Directions:
1. place shallots, mushrooms, scallops, parsley, wine and clam juice in saute pan. season with salt and pepper. cover with sheet of waxed paper touching surface of food. bring to a boil over meadium heat, then remove immediately from heat, let stand 3 minutes.
2. use slotted spoon to remove scallops and transfer to a bowl, set scallops aside.
3. return saute pan to stove, cook contents of pan for 7 minutes over medium heat, then set aside.
4. heat butter in saucepan over medium heat. add flour, mix with wooden spoon and cook for 2 minutes over low heat.
5. add cooking liquid and mushrooms to flour mixture. mix well and cook 5 minutes over low heat.
6. add gruyere cheese and scallops. mix and simmer 3 minutes over very low heat.
7. add hot pasta, mix and simmer another 3 minutes.
8. serve with grated parmesan cheese.
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