scallops charlotte
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This is a lovely dish for entertaining from the California Culinary Academy. You can use the food processor to chop the chives (or parsley) and shallots (or onions) and to slice the mushrooms.
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For scallops charlotte
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1 1/2 lbscallops
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2 Tbspbutter or margarine
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2 Tbspshallots or onion, finely chopped
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1/2 lbsmall mushrooms, sliced
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3/4 cwhipping cream
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4 Tbspmarsala wine
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salt and white pepper, to taste (freshly ground)
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finely chopped chives or parsley, for garnish
How To Make scallops charlotte
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1If you are using large sea scallops, cut them in half horizontally. If you have tiny bay scallops, they can be left whole.
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2In a large skillet over medium heat, melt 1 tablespoon of the butter. Add shallots and mushrooms; saute over medium-high heat for 2 minutes. Remove to a bowl and set aside.
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3Melt remaining butter in skillet. Add scallops. Saute 2 to 3 minutes, until scallops are opaque. Using a slotted spoon, remove scallops from skillet and add them to mushroom mixture; set aside.
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4Add cream and wine to liquid in skillet. Add any juices that have accumulated in bowl of scallops.
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5Cook, stirring constantly, over medium heat until sauce reduces to 2/3 to 3/4 cup and thickens enough to lightly coat a spoon.
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6Add mushroom and scallop mixture; cook to heat through. Season to taste with salt and pepper.
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7Serve garnished with chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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