Recipes‎ > ‎Seafood‎ > ‎

Scallops in Wine Sauce

Ingredients

  • 1/2 Cups Mushrooms
  • 1/3 Cup Small leeks (with green top) sliced
  • 12 Tbs Margarine or butter
  • 2 Tbs Olive or vegetable oil
  • 1/2 Cup Dry white wine
  • 1/8 Tsp Dried tarragon leaves.
  • 1 lb Scallops.
  • 2 Tsp Cornstarch
  • 2 Tbs Cold water.
  • 3 Cups Shredded lettuce.
  • 1 Lemon, cut into wedges

Directions

  1. Cook and stir mushrooms and leek in butter and oil in 10 inch skillet for 5 mintues. 
  2. Stir in wine and tarragon. 
  3. Heat to boiling; add scallops. 
  4. Reduce heat, cook uncovered, stirring occasionaly, until scallops turn white, 3-4 minutes. 
  5. Mix cornstarch and water; stir into mixture. 
  6. Heat to boiling; boil and stir one minute. 
  7. Spoon scallop mixture over lettuce; garnish with lemon.
Comments