Scallops Bonne Femme (Scallops in White Wine Sauce)

Submitted by Shawn C

"WOW what a way to spice up a candle light dinner. This should be served like an appetizer"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 3 tablespoons butter
• 1⁄4 cup chopped onion
• 1 lb sea scallops
• 1⁄2 lb fresh sliced mushrooms
• 1⁄2 cup dry white wine
• 1⁄2 cup water
• 1 tablespoon lemon juice
• 3 tablespoons flour
• 1⁄2 teaspoon salt
• 1 cup half-and-half
• 2 tablespoons parmesan cheese
• 2 tablespoons parsley, chopped

directions

1. in a large skillet over med high heat melt butter and cook onion until tender.
2. add scallops and mushrooms wine and lemon juice.
3. reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
4. in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
5. serve with parmesan on top and sprinkled with parsley.

Reviews

[katindallas]

This was a good recipe. I was disappointed because I bought my scallops just to make this and can't give it 5 stars for 2 reasons. One, my scallops got overcooked, and I followed the directions exactly. Two, I just felt like it was lacking in seasoning. That being said, the sauce was incredible and VERY easy. I would used this sauce on anything! I WILL try it again and will season the scallops beforehand and cook them for less time. Thank you for a good recipe.

 

[Nancys Fancy Pantry]

Thanks for an easy yet outstanding dish! I don't know where the 1/2 cup water comes in but I didn't add it and my sauce was a perfect consistancy to serve over linguini. A big hit with the family.

 

[Phil Franco]

Delicious, however, I believe that the scallops should be removed from the sauce after a few minutes. Otherwise, they get overcooked.

 

[Jimijoe 43]

Wonderful and easy to make! I had no half and half so I used milk - still thickened nicely and I added the parmesan cheese to the flour, salt and milk step. Served it over spaghetti.

 

[HoosierDaddy]

Absolutely delicious recipe! And quick and simple to boot. Definitely the best white wine sauce I have come across. Since my DW has a gluten allergy I substituted corn starch for the flower. I also used sake for the dry white wine. As it happened, I too served this with tilapia. DW suggested this would be excellent on pasta, such as fettuccine. Highly recommended!