SCALLOPS PARMESAN
This is not for the faint of heart. Very rich, very good. I can never get enough!I'm going to switch up ingredients and try it with chicken and broccoli instead of the scallops, mushroom and artichokes next time.
Provided by Sandi Knutson @Galleywench
Categories Seafood
Number Of Ingredients 12
Steps:
- Saute scallops, mushrooms and artichoke hearts in butter. Add pepper.
- In separate pan, make roux from butter & flour, add cream, let thicken over med. heat, add Parmesan cheese and pepper.
- Add Parmesan cheese sauce to scallops and serve either as soup or over your choice of pasta.
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