Scallops with Mushrooms in White-Wine Sauce

Name: Scallops with Mushrooms in White-Wine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 59 milliliters coarse fresh bread crumbs from a baguette; 296 milliliters dry white wine; 1 large egg yolk; 1 Tbsp all-purpose flour; 2 Tbsps minced fresh flat-leaf parsley; 118 milliliters heavy cream; 2 liters kosher salt to stabilize scallop shells (if using); 227 grams mushrooms, halved lengthwise, then thinly sliced lengthwise; 1 smalls onion, sliced; 14 grams 1/4 cup finely grated Parmigiano-Reggiano; 1 teaspoons salt; 454 grams sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces; 1 Turkish or 1/4 California bay leaf; 6 Tbsps 3/4 stick unsalted butter; 237 milliliters water

This recipe makes 8 servings with 198 calories, 3g of protein, and 15g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Not Head to the store and pick up sea scallops, water, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.

Ingredients you will need

Breadcrumbs

Cheese

Toast

Equipment you will use

Baking Sheet

Oven

Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes.

Ingredients you will need

Bay Leaves

Scallops

Pepper

Onion

Water

Salt

Wine

Equipment you will use

Sauce Pan

Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes.

Ingredients you will need

Scallops

Onion

Equipment you will use

Slotted Spoon

Frying Pan

Pour cooking liquid through a sieve into a bowl.

Equipment you will use

Sieve

Bowl

Cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Butter

Equipment you will use

Frying Pan

Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes.

Ingredients you will need

Butter

Cream

All Purpose Flour

Egg Yolk

Equipment you will use

Whisk

Sauce Pan

Bowl

Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute.

Equipment you will use

Whisk

Frying Pan

Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute.

Ingredients you will need

Cream

Sauce

Equipment you will use

Whisk

Frying Pan

Remove from heat and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Preheat broiler.

Equipment you will use

Broiler

Stir scallops and mushrooms into sauce, then divide among scallop shells or ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.

Ingredients you will need

Salt

Mushrooms

Scallops

Butter

Pasta Shells

Sauce

Bread

Equipment you will use

Baking Pan

Ramekin

Sprinkle with parsley.

Ingredients you will need

Parsley

* Available at Bridge Kitchenware (800-274-343

• Scallop mixture can be made (but not spooned into shells or ramekins) 1 day ahead and chilled, covered. Reheat in a saucepan over moderate heat before proceeding.

Ingredients you will need

Scallops

Pasta Shells

Equipment you will use

Ramekin

Sauce Pan

Equipment

Ingredients

Servings:

0teaspoons

black pepper 59milliliters

coarse fresh bread crumbs from a baguette 296milliliters

dry white wine 1large

egg yolk 1Tbsp

all-purpose flour 2Tbsps

minced fresh flat-leaf parsley 118milliliters

heavy cream 2liters

kosher salt to stabilize scallop shells (if using)227grams

mushrooms, halved lengthwise, then thinly sliced lengthwise 1smalls

onion, sliced 14grams

1/4 cup finely grated Parmigiano-Reggiano 1teaspoons

salt 454grams

sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces 1

Turkish or 1/4 California bay leaf 6Tbsps

3/4 stick unsalted butter 237milliliters

water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.