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