Recipe - Scallops In Wine

2 Dozen Scallops
Small Bottle dry white
wine
1 Bay leaf
One half pound Mushroom
2 Eggs
4 sl To 6 sl Bread
Parsley
4 To 6 Quarters Lemon

1. Wash and drain the scallops, slice up the mushrooms, seperate the white
from the yolks and lightly beat the yolks.

2. Put the scallops in a bowl, cover with wine and allow them to soak for
15 minutes with the bay leaf added.

3. Season to taste and cook in wine at a low heat for 15 minutes.

4. Remove the scallops from the wine and drain them and place in a warming
dish. Retain the marinade.

5. Fry the mushrooms in butter at a low heat, stirring constantly.

6. Bring the marinade to the boil and add One half teaspoonful of butter.
Thicken with the egg yolks.

7. Combine with mushrooms and scallops and douse in the wine sauce.

8. Serve on a bed of bread fried in butter and garnish with parsley and
lemon. Serves 4

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
Jim Bodle 5/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini