Scallop Stew

1. 1

   Heat the butter in a heavy pot and stir in the onions and mushrooms.

2. 2

   Cook them slowly, stirring occasionally for 20 to 25 minutes or until soft.

3. 3

   Add the scallops and cook for 3 minutes, stirring constantly.

4. 4

   Add milk and meat slowly without boiling. Stir in the mustard, sherry and parsley.

5. 5

   Sprinkle with freshly ground pepper just before serving.

6. 6

   Serve with crusty French bread and chilled frascati wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.