Mushroom Cream Sauce

Mushroom Cream Sauce Ingredients

1 lb Sea scallops poached in	Pepper
; bouquet garni	1/2 c Dry white wine
2 tb Unsalted butter	1 c Cream
1/2 c Minced onion	Lemon juice
1/2 lb Sliced mushrroms	2 tb Fresh dill or chervil
Salt

Instructions for Mushroom Cream Sauce

Poach scallops in salted water with bouquet garni until it is almost cooked and then remove them to a plate lined with paper towel to drain. Reduce the scallop liquid to 1 cup. In another skillet melt butter and onions and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened for about 5 minutes. Then add wine and reduce by half. Add reserve shallot broth and 1 cup cream and reduce until lightly thickened. Season with lemon juice. Return scallops to pan and simmer just until heated through. Garnish with fresh dill. Converted by MC_Buster. Per serving: 896 Calories (kcal); 83g Total Fat; (88% calories from fat); 7g Protein; 16g Carbohydrate; 271mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9411 Converted by MM_Buster v2.0n.

Main Ingredient: MushroomsCuisine: Uncategorized

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