SACLLOPS AND MUSHROOMS IN WINE SAUCE

By tuqui13

Ingredients

• 2 Packages (12 oz each) frozen scallops, thawed, or
• 1 ½ pounds fresh scallops
• 1 cup dry white wine
• ¼ cup snipped parsley
• ½ teaspoon salt
• 2 tablespoons margarine or butter
• 4 ounces mushrooms, sliced (about 2 cups)
• 2 shallots or green onions, chopped
• 3 tablespoons margarine or butter
• 3 tablespoons flour
• ½ cup half and half
• ½ cup shredded Swiss cheese
• 1 cup soft bread crumbs
• 2 tablespoons margarine or butter, melted

Details

Servings 6

Preparation

Step 1

If scallops are large, cut into 1½ inch pieces.
Place scallops, wine, parsley and salt in 3 quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

Heat 2 tablespoons margarine in 3-quart saucepan until melted. Cook and stir mushrooms and shallots in margarine until melted. Remove from heat; stir in flour.
Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in reserved liquid. Cook and stir 1 minute. Stir in half&half, scallops, mushrooms,
shallots and ¼ cup of the cheese; heat until hot.

Toss bread crumbs in melted margarine. Lightly brush 5 or 6 baking shells or ramekins with margarine.
Divide scallop mixture among baking shells. Sprinkle with remaing cheese and the crumbs.

Set oven control to broil and/or 550°. Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.