Ingredients
- 1 pound sea scallops poached in salted water bouquet garni
- 2 tablespoons unsalted butter
- 1/2 cup minced onion
- 1/2 pound sliced mushrroms
- Salt
- Pepper
- 1/2 cup dry white wine
- 1 cup cream
- Lemon juice
- 2 tablespoons fresh dill or chervil
Instructions
- Poach scallops in salted water with bouquet garni until it is almost cooked and then remove them to a plate lined with paper towel to drain. Reduce the scallop liquid to 1 cup. In another skillet melt butter and onions and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened for about 5 minutes. Then add wine and reduce by half. Add reserve shallot broth and 1 cup cream and reduce until lightly thickened. Season with lemon juice. Return scallops to pan and simmer just until heated through. Garnish with fresh dill.
Reviews
This was an easy recipe for someone who already knows how to cook seafood. I passed it along to a friend who wasn’t familiar with what a “salted water bouquet” was, and she couldn’t find any references on your entire site to tell her what she needed to do for that step of the recipe. Also, I’m not sure, but I think the recipe meant to add the scallop broth and not the shallot broth. Otherwise… this is a very easy and very good recipe.