Scallops In Wine Sauce

by Ruth Conrad
(Wolfville, N.S.)

1 1/2 lbs. scallops
1 1/2 c. dry white wine
1/4c. melted butter
4 T. finely chopped onion
1 c. sliced mushrooms, drained
2 T. minced Parsley
1 clove Garlic - finely minced (or Garlic salt)
3 T. flour
2 - 4 T. whipping cream
Bread crumbs - optional
1 1/2 c. shredded cheese - mozzarella


Simmer scallops in wine, drain and reserve liquid. Saute onions, mushrooms, parsley and garlic in the butter. Stir in flour and cream, blend in the wine. Add scallops to hot sauce. Place in casserole dish, cover with bread crumbs and cheese. Place under broiler until golden. Serve with hot Fettuccine.






Annapolis Valley Writes:

Thank you so much Ruth for sending this recipe in, it sounds so delicious, and easy to make. I am going to have to try it for sure.