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Scallops Saute In Wine

2 pounds scallops
1 medium size onion chopped
3-5 cloves garlic chopped
2 Bay leaves
5-6 Whole black pepper
4-6 whole all spice
1 table spoon parley
1/4 tea spoon Hungarian paprika
1 table spoon fresh lemon Juice
2 cups dry white wine (Tsinandali recommended)
1 table spoon sweet butter
1 pint whipping cream
1 table spoon flour
1 tea spoon Dijon mustard (Old style Maille recommended)

Preparation time: 10 min
Cooking time: 15 min

Wash well scallops and place them into the deep none stick skillet. Add butter, onion, garlic, spices and wine. Bring to boiling point, reduce heat and simmer for 8 min. Add whipping cream, flour, mustard, parsley and paprika. Blend well and cook for 5 min Serve with rice or peperina

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