Recipe - Scallops With Mushrooms

1 One half pound Scallops
10 tablespoon Butter

1 cup dry whlte wine One half teaspoon salt One fourth teaspoon pepper 1
scallion, minced 2 tablespoon flour 2 cup heavy whipping cream One half pound mushrooms,
cut or sliced up
4 drops lemon julce 1 tablespoon cognac

Preheat oven to 400 degrees. Cut scallops in half or quarters to make them
bitesize. In medium saucepan, combine One half cup butter, wine, salt, pepper,
and scallion; simmer until butter melts. Add scallops, cover, and simmer
for 3 to 5 minutes. Remove scallops wlth slotted spoon, place in bowl, and
set aside. Bring pan liquid to a boil; cook until reduced to One half cup. Add
flour; cook, stirring constantly, for 3 to 5 minutes. Stir in cream,
mushrooms, and lemon luice. Cook over medium heat, stirring frequently,
until sauce thickens. Add cognac. Mix twothirds of sauce with scallops in
bowl. Divide mixture among 6 greased ramekins or cooking shells. Cover wlth
remaining sauce. Dot with 2 tablespoons butter. Bake scallop mixture for 10
minutes, or until sauce is bubbly. Remove from oven; serve piping hot.

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