I have served this first course at many winter dinner parties when fresh seafood is most plentiful. I serve the seafood mixture in natural scallop shells for a pretty presentation. -Sue A. Jurack
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels., Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil., Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley.
Nutrition Facts :
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love