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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sea Scallops A La Parisienne Recipe

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This recipe for Sea Scallops A La Parisienne is from Linda's Cookbook, 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:  
1-1/2 lbs. Scallops
1-1/2 cups California white wine
1/2 tsp salt
1/4 tsp paprika
3 T butter
2 T flour
1 cup milk
1/2 cup coarsely chopped mushrooms
2 T grated Swiss cheese
2 T dry bread crumbs
Directions:
Directions:
In a saucepan combine scallops, wine, salt and paprika and simmer gently for 5 minutes. Drain scallops, saving cooking liquid. Cut each scallop into four pieces. In a heavy saucepan heat butter and add the flour. Stir in cooking liquid and milk to make a sauce. Simmer 3 minutes, stirring all the time. Add to the sauce, the scallops and mushrooms. Bring mixture to a boil and immediately remove it from the heat. Stir in the cheese, mixing well. Fill buttered shells or individual casseroles. Sprinkle with the bread crumbs. Dot with butter. Broil until top is golden brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Adapted from California Wine Lovers Cookbook

 

 

 

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