Scallops In Creamy Wine Sauce – a delicious recipe with scallops, butter, white wine, mushroom, onion, flour. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well. Then transfer the scallops to a buttered casserole.
2
Saute the mushroooms and onion in 2 tablespoons butter for 7 minutes.
3
Melt 3 tablespoons butter in another saucepan and add the flour, blending well. Then add the Sherry and cook gently for a few minutes. Next slowly add the milk and cream (mixed), stirring constantly until well blended. Season with salt and a pinch of cayenne pepper.
4
When the sauce has thickened, remove from heat, and stir in the beaten egg yolk.
5
Pour the sauce over the scallops in the casserole and top with bread crumbs, and dot with butter.
6
Bake the casserole in a preheated 350 degree oven for 10 minutes, or until the top is browned.
545
kcal
Calories
49
g
Fat
18
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 lb sea scallops, 8 tablespoons butter, 3 ounces dry white wine, 1/2 lb mushroom, sliced, and more.
Yes, Scallops In Creamy Wine 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.
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