SCALLOPS IN CREAMY WINE SAUCE
Sea scallops baked in a creamy wine sauce. Rich and decadent, but oh so good !!! Perfect for a special occasion. Don't overcook the scallops !!! Adapted from The Fisherman's Wharf Cookbook in San Francisco.
Provided by Imagenie
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1365.4, Fat 91.8, SaturatedFat 56.1, Cholesterol 441.3, Sodium 817.7, Carbohydrate 38.8, Fiber 2, Sugar 6, Protein 51.7
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