Scallops in Creamy Wine Sauce

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READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well. Then transfer the scallops to a buttered casserole.
  • Saute the mushroooms and onion in 2 tablespoons butter for 7 minutes.
  • Melt 3 tablespoons butter in another saucepan and add the flour, blending well. Then add the Sherry and cook gently for a few minutes. Next slowly add the milk and cream (mixed), stirring constantly until well blended. Season with salt and a pinch of cayenne pepper.
  • When the sauce has thickened, remove from heat, and stir in the beaten egg yolk.
  • Pour the sauce over the scallops in the casserole and top with bread crumbs, and dot with butter.
  • Bake the casserole in a preheated 350 degree oven for 10 minutes, or until the top is browned.
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