 |
1 pound bay scallops
1/2 lb. mushrooms, sliced
1/4 cup dry white wine
1 bay leaf
1/4 cup butter
1/4 cup flour
1 cup light cream
1 tbsp. parsley
1/2 tsp ground pepper
2 tbsp dry sherry
paprika to taste
Makes 4 servings.
Preheat oven to 375F. Combine scallops with wine, mushrooms, and bay leaf in
large skillet. Bring to a boil; cover and simmer for 2 minutes. Remove pan
from heat. Melt butter in saucepan. Blend in flour, stirring until smooth.
Add cream; cook over medium heat, stirring constantly, until sauce thickens.
Add parsley, pepper, and sherry. Stir scallop mixture into cream sauce.
Spoon mixture into 4 small ramekins (small baking dishes). Cover with foil
and bake for 15 minutes. Uncover and bake for 5 minutes more, or until sauce
bubbles. Remove scallops from oven. Sprinkle with paprika and serve.
Source: The Recipe Page Newsletter
|
