Scallops in Cream Sauce Recipe

Name: Scallops in Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leeks; 8 ounces mushrooms; 3 tablespoons butter; 4 tablespoons coarsely chopped red onion; Salt and pepper to taste; 2 tablespoons fresh lemon juice; 4 sprigs of fresh thyme; 1/2 cup white wine; 1 cup half-and-half; 1 teaspoon cornstarch; 1 1/2 pounds bay scallops; 2 teaspoons finely chopped parsley

Servings: persons

2 leeks
8 ounces mushrooms
3 tablespoons butter
4 tablespoons coarsely chopped red onion
Salt and pepper to taste
2 tablespoons fresh lemon juice
4 sprigs of fresh thyme
1/2 cup white wine
1 cup half-and-half
1 teaspoon cornstarch
1 1/2 pounds bay scallops
2 teaspoons finely chopped parsley

1
Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer.
2
With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned.
3
Wash thoroughly.
4
Chop the leeks; you should have about 1 1/4 cups.
5
Slice the mushrooms.
6
Melt 2 tablespoons of butter in a skillet.
7
Add the leeks and saute over high heat.
8
Add onion; shake the skillet to coat.
9
Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated.
10
Add half-and-half.
11
Stir and simmer.
12
Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.
13
Add scallops to the skillet.
14
Cook over medium heat 2 minutes.
15
Add the butter and cornstarch mixture to the skillet.
16
Continue cooking and stirring.
17
Add the parsley and blend.
18
Remove thyme sprigs and serve.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 leeks, 8 ounces mushrooms, 3 tablespoons butter, 4 tablespoons coarsely chopped red onion, and more.

Yes, Scallops in Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops in Cream Sauce

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