"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Scallops Provencale Recipe

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Scallops Provencale image
Grandma, Donna, Michelle, Snoopy & Timmy

 

This recipe for Scallops Provencale, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Baur
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. small mushrooms, trimmed and sliced
1 1/2 lbs. small sea scallops, salt and peppered
8 T. butter, divided
3 medium shallots, minced
3 T. fresh parsley
1/2 c. heavy cream
1/2 c.dry white wine
1/2 c. fine unseasoned bread crumbs

Directions:
Directions:
Saute mushrooms in 4 T. butter in medium sized thin skillet. Set aside. Season scallops with salt and pepper. Saute with 4 T.. butter. Add shallots, parsley and wine and cook 1 minute. Add mushrooms, scallops and cream. Simmer for 2 to 3 minutes until sauce coats scallops. Pour into a shallow casserole and sprinkle bread crumbs on top and bake at 350 for 30 minutes.

 

 

 

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