'3/4 cup white wine'
2 tablespoons chopped green onion
1/2 bay leaf
1/2 pound scallops
250g fresh mushrooms or canned/jarred
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon salt (or to taste)
1 1/2 cups heavy cream
2 tablespoons chopped parsley
1/2 cup grated cheddar cheese
'3/4 cup white wine'
2 tablespoons chopped green onion
1/2 bay leaf
1/2 pound scallops
250g fresh mushrooms or canned/jarred
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon salt (or to taste)
1 1/2 cups heavy cream
2 tablespoons chopped parsley
1/2 cup grated cheddar cheese
Mix the wine, green onion, and bay leaf
Bring to a boil then reduce heat
Add the scallops, mushrooms, and simmer for 5 minutes
Remove the scallops and mushrooms with a skimmer
Let the wine reduce to 1/4 cup
Dissolve the butter or margarine, add flour, and mix well
Add heavy cream and whisk continuously until thickened
Add the wine, parsley, scallops, and mushrooms
Place in ramekins or small individual baking dishes
Sprinkle with cheddar cheese
Bake in a hot oven to lightly brown
Serves 4-5.
