Capesante (Scallops, Ginger, Cream)
- 2 tablespoons butter
- 1 pound bay scallops
- 10 mushroom caps
- 1 tablespoon freshly grated ginger
- 2/3 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 cup whipping cream
- Salt and freshly ground pepper
- 1 tablespoon (or more to taste) freshly grated Parmesan cheese
- Preheat broiler. Melt butter in large glameproof skillet over medium-high heat. Add scallps, mushrooms and ginger and saute for 2 minutes. Transfer scallops and mushrooms to platter and set aside. Add wine and lemon juice to skillet, scraping up any browned bits. Cook until liquid is reduced by half. Blend in cream and continue cooking until reduced by half. Return scallops and mushrooms to skillet with salt and pepper and cook until just heated through. Sprinkle with Parmesan. Transfer to broiler and broil until lightly browned. Serve hot.
butter, bay scallops, mushroom caps, ginger, white wine, lemon juice, whipping cream, salt, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/capesante-scallops-ginger-cream-50011254 (may not work)