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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/4 lb. mushrooms, sliced
6 T. butter
2 T. chopped parsley
3 c. cooked rice
1/2 c. dry white wine
1/2 c. water
1/2 tsp. salt
1 small bay leaf
1 1/2 lb. scallops
3 green onions, sliced
3 T. all-purpose flour
pinch cayenne pepper
1 c. light cream
1/4 c. liquid honey
1/2 c. pecan halves
In a skillet, saute mushrooms in 2 tablespoons butter until tender; add parsley.
Stir in cooked rice and warm through while preparing scallops.
In a medium saucepan combine wine, water, salt and bay leaf ; bring to boil. Cover, simmer five minutes.
Add scallops; simmer four to five minutes, or until tender. Remove scallops from liquid.
Simmer liquid until reduced to about 3/4 cup. Remove bay leaf; reserve liquid.
In a saucepan, melt remaining 4 tablespoons butter; saute green onions until tender.
Stir in flour and cayenne pepper. Gradually add cream and reduced scallop liquid.
Cook, stirring, until thickened. Add scallops.
To prepare pecans, place honey in small skillet. Heat until honey bubbles slightly. Add pecans; cook over low heat, keeping honey bubbling slightly.
Cook, stirring frequently, until pecans are toasted and glazed, about 12 minutes. Keep warm.
Stir into scallop mixture before serving over mushroom rice.
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SEAFOOD - SCALLOPS - MUSHROOMS AND PECANS
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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/4 lb. mushrooms, sliced
6 T. butter
2 T. chopped parsley
3 c. cooked rice
1/2 c. dry white wine
1/2 c. water
1/2 tsp. salt
1 small bay leaf
1 1/2 lb. scallops
3 green onions, sliced
3 T. all-purpose flour
pinch cayenne pepper
1 c. light cream
1/4 c. liquid honey
1/2 c. pecan halves
In a skillet, saute mushrooms in 2 tablespoons butter until tender; add parsley.
Stir in cooked rice and warm through while preparing scallops.
In a medium saucepan combine wine, water, salt and bay leaf ; bring to boil. Cover, simmer five minutes.
Add scallops; simmer four to five minutes, or until tender. Remove scallops from liquid.
Simmer liquid until reduced to about 3/4 cup. Remove bay leaf; reserve liquid.
In a saucepan, melt remaining 4 tablespoons butter; saute green onions until tender.
Stir in flour and cayenne pepper. Gradually add cream and reduced scallop liquid.
Cook, stirring, until thickened. Add scallops.
To prepare pecans, place honey in small skillet. Heat until honey bubbles slightly. Add pecans; cook over low heat, keeping honey bubbling slightly.
Cook, stirring frequently, until pecans are toasted and glazed, about 12 minutes. Keep warm.
Stir into scallop mixture before serving over mushroom rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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