Recipe - Connolas Scallops Madrid Over Rice

2 One fourth cup Water
3 md Carrots cut or sliced up
3 tablespoon Chopped shallots or green
onions
One half teaspoon Salt
2 One fourth cup White cooking wine
2 pound Bay scallops
1 pound Sliced mushrooms
3 tablespoon Butter
1 tablespoon Flour
1 One half cup Heavy cream
1 One half cup Grated gruyere cheese
Fresh parsley

From the cookbook: A Pinch of Salt Lake

Directions:In a large skillet combine water, carrots, shallots and a pinch
of salt; cook, covered, about 10 min. Add wine and bring to a simmer. Add
scallops and poach for about 2 min. Add mushrooms and simmer for 1 Min.
Drain scallops and vegetables, reserving liquid; reduce liquid to half by
boiling. In a small saucepan make a roux of butter and flour. Add 1 cup of
the liquid and the cream and the cheese. Stir until smooth and thickened;
season with salt and pepper to taste. Pour sauce over pasta and garnish
with parsley.

Note: I used bouillon instead of water.
Posted to recipeludigest Volume 01 Number 548 by The Rolands
kkroland@itsnet.com on Jan 17, 1998