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California Calls - Scallops with Mushrooms in White Wine Sauce Recipe

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This recipe for California Calls - Scallops with Mushrooms in White Wine Sauce, by , is from Treasured Recipes, 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!

Shelley Austin


1 1/2 cups chicken stock
1 1/2 cups dry white wine
3 sliced shallots or scallions
3 celery tops with leaves cut in 2 inch pieces
4 parsley sprigs
1 bay leaves
10 whole peppercorns
2 pounds whole bay scallops or sea scallops cut in 1/2 inch slices
3/4 pound fresh mushrooms, sliced

4 Tbsp butter
5 Tbsp flour
3/4 cup milk
2 egg yolks
1/4 to 1/2 cup heavy cream
few drops of lemon juice
1 tsp salt
white pepper
1/4 cup grated Swiss cheese

Bring all, except scallops and mushrooms, to a boil over high heat. Reduce heat, simmer uncovered 20 minutes. Strain this through a sieve into a 10-12 inch cast iron or stainless steel skillet. Add scallops, cover and simmer for 5 minutes. Cook the mushrooms separately. Transfer scallops and mushrooms to a large mixing bowl. Quickly boil the remaining liquid down to 1 cup.

Melt 4 Tbsp butter over medium heat in 2-3 quart saucepan. When the foam subsides lift the pan from the heat and stir in the flour. Return to low heat and cook, stirring constantly for 1-2 min. Do NOT brown. Remove pan from heat, slowly pour in the reduced poaching liquid and milk, whisking constantly. Then return to high heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce heat and let simmer for 1 min.

Mix egg yolks and 1/4 cup cream together in a small bowl, and stir into it 2 Tbsp of the hot sauce. Add 2 more Tbsp sauce, whisk now-heated egg yolk and cream mix back into remaining sauce in pan over moderate heat. Bring sauce to a boil, stirring constantly. Boil for 30 seconds. Remove from heat, season with lemon juice, salt, pepper, - sauce should coat spoon fairly thickly. If too thick, thin with more cream.

Assemble and bake:
With bulb baster, draw up and discard any juices that may have accumulated under the scallops and mushrooms - then pour in about 2/3 of the sauce and stir gently. Butter 6 scallop shells set on a baking sheet. Or use 6 shallow 4 inch baking dishes. Bake scallops in top third of oven for 10-15 min til sauce begins to bubble - then slide under the hot broiler 30 seconds to brown tops. Serve at once.

Number Of Servings:
Number Of Servings:




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