Seafood

Ingredients

• 2 T butter
• 1 1/2 T finely chopped green onions
• 1 lb. scallops, if large cut in halve
• 1 C slice mushrooms stock
• juice of 1/2 lemon
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 T butter
• 2 T flour
• 1/4 C heavy cream
• 1 T finely chopped chives
• 4 oz. hot butter noodles or rice

Directions

Melt 2 T of butter in hot heavy skillet. Add green onions, scallops, mushrooms, stock and lemon juice. Sprinkle with salt and pepper. Bring to a boil, turn down the heat and cook gently about 5 minutes, or until scallops are tender. Do not overcook.

Remove scallops and mushrooms with slotted spoon and set aside.

Put high heat on under liquid and reduce liquid by 50%. Blend 1 T butter and 2 tsp. flour and add little by little to the liquid, stirring constantly until thickened and smooth.

Add cream and bring to a boiling point but do not boil. Remove from heat. Return scallops and mushrooms to mixture. Stir in chives. Taste for seasoning and add more salt if necessary.

Serve immediately over noodles or rice.

Submitted 6/13/05.
Source: Scallops Intalienne
Submitted By: Sandy Wells
sanwells@pacbell.net
Seafood