Ingredients:
1 pound large sea scallops,
1/2 cup thinly sliced leek,
1/2 teaspoon minced garlic,
2 tablespoons butter,
1 cup sliced cremini mushrooms,
1/4 cup cooking cream,
1/4 cup dry white wine,
1 tablespoon lemon juice,
1 bay leaf,
1 tablespoon chopped shallots,
1 teaspoon fresh parsley, chopped,
salt and pepper to taste.
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Recipe: In a large skillet, melt the butter and sauté the leeks, cremini mushrooms, garlic, bay leaf and shallots for 4 minutes. Add the scallops and sauté for 4 minutes more. Deglaze with the white wine and lemon juice. Cook until half the wine has evaporated, about 2 minutes, and add the cooking cream. Season the scallops with salt and freshly ground black pepper to taste and reduce the sauce slightly. Sprinkle with the fresh parsley and serve with warm crusty Italian bread. Cooking tip: Sliced fennel can be used in this recipe, instead of leeks.
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