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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Scallops and Crab in White Wine Cognac Sauce Recipe

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This recipe for Scallops and Crab in White Wine Cognac Sauce is from A Simple Meal: Recipes, Memories and Photos of Eloise Wells, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 lbs. sea scallops
1 lb. lump crabmeat
4 T. butter
4 T. cognac
2 T. butter (additional)
1/4 lb. sliced mushrooms
4 T. butter
4 T. flour
1 C. dry white wine
2 C. heavy cream
1 T. dry sherry
Pinch salt
Pinch cayenne pepper
Pinch freshly ground nutmeg


Directions:
Directions:
Sauté scallops and crab in butter until heated through. Season with salt and pepper. Heat cognac, flame it and pour it over the seafood. Cook several minutes over medium-high heat. Drain off cooking juices and reserve them. Put seafood in a baking dish. Melt butter. Sauté the mushrooms in the butter until they begin to color. Set aside.

Melt the 4 T. of butter; add flour and whisk to make a roux. Combine the reduced wine and the reserved scallop cooking liquid and add to the roux. Whisk until smooth. Add cream to thin. Season with top-quality sherry, salt, cayenne and nutmeg. Add to seafood. Bake uncovered for 30 minutes in a 350 degree oven.

 

 

 

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