1 cup of dry white wine
2 tablespoons of chopped green onion
1/2 teaspoon of salt
1/2 sprig of rosemary
1/2 pound of scallops
250g of fresh mushrooms (from glass or can)
water
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 cup of milk
2 eggs
1/4 cup of heavy cream
1/2 cup of grated cheese such as cheddar or Parmesan
to taste with salt and pepper
1 cup of dry white wine
2 tablespoons of chopped green onion
1/2 teaspoon of salt
1/2 sprig of rosemary
1/2 pound of scallops
250g of fresh mushrooms (from glass or can)
water
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 cup of milk
2 eggs
1/4 cup of heavy cream
1/2 cup of grated cheese such as cheddar or Parmesan
to taste with salt and pepper
Cook the wine, onion, salt, and rosemary together for 5 minutes
Add the scallops and mushrooms and enough water to cover all ingredients
Cover and cook slowly for 5 minutes
Remove the scallops and mushrooms
Let the liquid cook until it reduces to 1 cup
Melt the butter or margarine in a pan
Add the flour and stir well
Add the wine and milk mixture
Bring to a boil, stirring constantly
Cook for 1 minute
Mix in the eggs and heavy cream and add to the hot sauce, stirring well
Simmer
Add the cheese
Add the scallops and mushrooms to 2/3 of the sauce
Divide the mixture among 6 greased ramekins
Top with the remaining sauce and sprinkle with remaining cheese
Bake until golden.
