Anthony
02-24-2004, 02:47 PM
This is one of my favorite recipes.
3 tablespoons butter
1 pound sea scallops
3/4 pound mushrooms, sliced
3/4 cup chopped green onions
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
1/2 cup of clam juice
1/2 cup of white wine or sherry
1/2 cup whipping cream
Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Transfer scallops to bowl.
Reduce heat to medium. Add mushrooms, green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice, wine or sherry, and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
I like to serve the scallops and mushrooms on a bed of spinach and pour the sauce over the finished product.
3 tablespoons butter
1 pound sea scallops
3/4 pound mushrooms, sliced
3/4 cup chopped green onions
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
1/2 cup of clam juice
1/2 cup of white wine or sherry
1/2 cup whipping cream
Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Transfer scallops to bowl.
Reduce heat to medium. Add mushrooms, green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice, wine or sherry, and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
I like to serve the scallops and mushrooms on a bed of spinach and pour the sauce over the finished product.