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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!

Contributor:  
Contributor:  
Shelley Austin

Category:
Category:

Ingredients:  
Ingredients:  
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

Sauce:
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

Directions:
Directions:
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.

Sauce:
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:
6

 

 

 

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