Recipe by lazyme
A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - I like to taste 'bites' of mushrooms. This is from Pol Martin, a well-known Canadian chef.
Top Review by Dr. Jenny
Fantastic recipe! DH and I enjoyed every bite. I used bay scallops, which worked well and slightly more mushroom than called for (6 oz portobella). I served over mashed potatoes as another reviewer suggested. This was so flavorful! It is going into my keeper file. Thanks!
- 4 tablespoons butter
- 1 lb scallops
- 1⁄4 lb mushroom, diced
- 1 shallot, chopped
- 1 tablespoon fresh chives, chopped
- 2 tablespoons dry vermouth
- 1 1⁄2 cups cold water
- 3 tablespoons flour
- 1⁄2 cup heavy cream
- 1 pinch fennel
- 3 drops lemon juice
- salt and pepper
Directions See How It's Made
- With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
- When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
- Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
- Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.