1022
« on: March 08, 2012, 10:29:14 AM »
Ingredients:
1 cup dry white wine
1 small onion
1 T minced parsley
1 t salt
1 lb uncooked scallops (thaw if frozen)
1/4 c butter
2 t lemon juice
1 - 3 oz can sliced mushrooms (reserve liquid)
4 T FLOUR
1 c half and half (I'll use diluted heavy cream)
1/3 cup grated cheddar cheese
1/2 lb small cooked, peeled, deveined shrimp
1/2 lb cooked shelled crab, flaked
Directions:
Combine wine, onion, parsley, salt and scallops in a large saucepan. Bring to a gentle bubbling point (just short of boiling). Reduce heat and simmer, covered, just until scallops are done. Remove scallops from pan; cut in halves.
To the liquid in the pan, add 2 T of the butter, lemon juice and liquid drained from the mushrooms. Heat until butter melts. Add enough water to make this 2 cups.
In another saucepan, melt remaining butter. Add FLOUR. Stir a few minutes over moderate heat. Gradually add wine mixture and half-and-half. Cook, stirring, over moderate heat until thickened. Add cheese, stirring until cheese melts. Add scallops, mushrooms, shrimp and crab. Heat through before serving.
Except for the flour, it looks great. Thanks, in advance, for the help.
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