10 fried omelettes
1/3 cup of dry white wine
2 tablespoons of chopped green onion
250g of scallops, diced
1 cup of sliced mushrooms
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1/2 teaspoon of salt
1 1/2 cups of heavy cream
2 tablespoons of chopped parsley
1/2 cup of grated cheddar cheese
10 fried omelettes
1/3 cup of dry white wine
2 tablespoons of chopped green onion
250g of scallops, diced
1 cup of sliced mushrooms
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1/2 teaspoon of salt
1 1/2 cups of heavy cream
2 tablespoons of chopped parsley
1/2 cup of grated cheddar cheese
In a skillet, combine the wine, onion, scallops, and mushrooms
Cover and cook for about 5 minutes
While this is cooking, melt the butter or margarine in a separate pan
Add the flour and salt to the melted butter and stir to combine
Add the heavy cream and cook, stirring frequently, until it thickens
Add the scallop and mushroom mixture
Stir to combine
Place cooked omelettes in a baking dish
Cover with a little of the filling and fold the omelette in half
Sprinkle with grated cheese
Bake in a moderate oven (170°C) for 10-15 minutes, or until the cheese melts
Serve 10 omelettes.
