English Scallops in Shells with White Wine Sauce
Main Dishes • European
Description
Recipe by John Smith.
Ingredients
- Butter 0 oz
- Scallops 300 pieces
- Brandy 0 fl oz
- Dry White Wine ½ cup
- Shallot 2 pieces
- Garlic 2 cloves
- Cream 5 fl oz
- Pickled Chanterelles 5 oz
- Scallops to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Melt the butter in a large skillet. Add the scallops and sauté lightly, being careful not to overcook (cook quickly over high heat).
Step 2
Pour in the brandy and ignite. Then add the white wine and reduce the heat to let it simmer gently.
Step 3
In another skillet, melt some more butter. Add finely chopped shallot and garlic. Sauté until soft and golden.
Step 4
Pour in the cream and add a bit more butter. Then add the finely chopped mushrooms. Mix well.
Step 5
Serve the scallops in their shells and drizzle with the sauce. Sprinkle with parsley on top.
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