| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Cooking Light |
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Attributes:
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Quick and Easy |
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Comments:
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Serves 4 as an appetizer; 2 as a very full meal |
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Serving Suggestions:
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Ingredients:
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1/4 cup soft white breadcrumbs 2 tbs chopped fresh parsley 1-1/2 tbs grated Parmesan cheese 2 tsp butter or margarine 4 cups sliced fresh mushrooms 1/4 tsp dried whole thyme 2 tbs all-purpose flour 2/3 cup evaporated skimmed milk 1/3 cup dry white wine (Sugg. Chablis) 1/8 tsp salt 1/8 tsp pepper 1 lb. fresh bay or sea scallops |
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Instructions:
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1. Combine first 3 ingredients; stir well, set aside. 2. Melt butter or margarine in a large nonstick skillet over medium-high heat. Add mushrooms and thyme; sauté 5 minutes. Spoon into a bowl and set aside. 3. Place flour in a bowl, gradually add milk, stirring with a wire whisk until blended. Add milk mixture, wine, salt, and pepper to skillet; stir well. Place over medium heat, and cook 2-1/2 minutes or until thickened, stirring constantly. Add mushroom mixture and scallops; cook 4 minutes or until scallops are done. Spoon 3/4 cup into each of 4 individual serving dishes; top each with 1-1/2 tbs breadcrumb mixture. Place dishes on a baking sheet and broil 3 inches from heat for 1 minute or so until breadcrumbs are golden. |
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Related recipes:
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None |
2001-03-10