PhotoTJ
02-17-2007, 06:06 PM
10 scallops
2 tubs mushrooms
1 scallion, diced finely
4 to 6 cloves of garlic finely chopped or crushed
1 tablespoon olive oil
100 ml pouring cream
a splash of white wine (50 ml)
1 tablespoon finely chopped chives or parsley
1 tablespoon dill
Fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to colour. Add mushrooms. Add scallops, lightly cook on one side for 20 seconds. Turn and cook for another 20 seconds and then remove scallops from pan. Allow mushrooms to continue cooking.
On medium to high heat, add the splash of white wine to pan and reduce for 1 minute, Add cream and reduce until the sauce thickens to a nice coating' consistency.
Add scallops, and gently toss in sauce for about 1 minute, Stir in bowtie pasta or rice till evenly coated, then garnish with parsley.
Serve with french garlic cheesy bread, and a good white wine.
Note: This dish can be enlarged by the addition of shrimp, lobster tail, prawns and most fillets of fish.
2 tubs mushrooms
1 scallion, diced finely
4 to 6 cloves of garlic finely chopped or crushed
1 tablespoon olive oil
100 ml pouring cream
a splash of white wine (50 ml)
1 tablespoon finely chopped chives or parsley
1 tablespoon dill
Fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to colour. Add mushrooms. Add scallops, lightly cook on one side for 20 seconds. Turn and cook for another 20 seconds and then remove scallops from pan. Allow mushrooms to continue cooking.
On medium to high heat, add the splash of white wine to pan and reduce for 1 minute, Add cream and reduce until the sauce thickens to a nice coating' consistency.
Add scallops, and gently toss in sauce for about 1 minute, Stir in bowtie pasta or rice till evenly coated, then garnish with parsley.
Serve with french garlic cheesy bread, and a good white wine.
Note: This dish can be enlarged by the addition of shrimp, lobster tail, prawns and most fillets of fish.