Scallops in Cream HT
20mins plus marinating
Seafood Alcohol Vegetables Hors d'oeuvre Starter Appetizer Eggless
tbsp Olive Oil
Button Mushrooms, sliced
Shallot, finely chopped
tbsp Dry White wine
fl oz Single cream
tbsp Parmesan Cheese
Cut up the scallops and marinate in the oil and 1 teaspoon on the lemon juice
for half an hour. Drain well and toss in flour.
Fry gently in the butter for a few minutes then divide equally between four
shells or shallow heat proof dishes. Keep warm.
Preheat the grill.
Fry the mushrooms and shallots in the butter until softened then add the wine
and reduce well. Stir in the cream and heat
gently. Season with salt and cayenne and
add a few drops of lemon juice.
Pour over the scallops, sprinkle with the cheese and brown under the grill.
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