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Catch ‘em & Cook ‘em: Scallops with Mushrooms and Cream

November 20, 2019
By Capt. Dick May , Pine Island Eagle


1 carrot, sliced thinly

1 Tbsp shallots or scallions, chopped

1/4 C water


1/4 C white wine

4-6 mushrooms, sliced thinly

1 lb scallops

1 Tbsp butter

1 Tbsp flour

1/2 C heavy cream

How to:

1. Preheat oven to 400 degrees and butter four individual gratin dishes

2. In sauce pan, combine carrot, shallots, water and a little salt and simmer, covered, for 10 minutes.

3. Add wine and return to simmer.

4. Add mushrooms and poach for 2 minutes.

5. Add scallops and poach for 1-2 minutes more.

6. Drain, reserving liquid.

7. Return liquid to sauce pan and reduce to half by rapidly boiling. Set aside.

8. In another sauce pan, melt butter, stir in flour and cook for 30 seconds. Add reduced liquid and the cream and stir over low heat until smooth and thickened, about 3 minutes.

9. Arrange scallops and vegetables in dishes. Pour sauce on top and bake for 5 minutes. Garnish with chopped parsley.

Serves 4 as a first course

(From Williams Sonoma Cookbook)

Capt. Dick May is a former long-time island resident, fishing guide and cookbook author.



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