Scallops Charleston-Style |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I have not made this, but looking at the photo it looks like it would be great served over rice. This could also be served as an appetizer with some crusty or garlic bread for dipping in the sauce. . From Pol Martin Cookbook. Ingredients:
1 shallot, finely chopped |
1 lb fresh mushrooms, cleaned and quartered |
1 1/4 lbs fresh scallops, washed |
1 tablespoon parsley, chopped |
1 cup dry white wine |
1/4 cup water |
1/4 teaspoon paprika |
2 tablespoons butter |
3 tablespoons flour |
1 cup gruyere cheese, grated |
1 lemon, juice of |
salt, to taste |
black pepper, to taste |
Directions:
1. place shallots mushrooms, scallops and parsley in saute pan. do not mix. add wine lemon juice and water. season with salt, pepper, and paprika. gently stir and cover with sheet of waxed paper. bring to a boil over med heat.
2. as soon as liquid starts to boil, remove pan from heat, let stand 2 minutes.
3. using a slotted spoon, remove scallops from pan and set aside in bowl.
4. return pan to stove and cook mushrooms and liquid 4 minutes over high heat.
5. melt butter in saucepan over med heat. add flour and mix well, cook 2 minutes over low heat.
6. pour mushrooms and cooking liquid from scallops into flour mixture in saucepan, mix well, and cook sauce 10 minutes over low heat.
7. stir scallops into mushroom sauce. transfer mixture to ovenproof baking dish and top with cheese. broil in oven 4 minutes to brown.
8. Serve while hot.
|
|