Easy And Elegant Scallops Recipe

• 1 c. dry vermouth
• 1/2 c. water
• 1/2 teaspoon salt
• 4 peppercorns
• 1 bay leaf
• 2 sprigs parsley
• 2 lbs. scallops
• 10 tbsp. butter
• 1 onion, sliced
• 1/2 pound mushrooms, sliced
• 3 med. tomatoes, peeled, seeded, and minced
• 4 tbsp. all-purpose flour
• 1 c. reserved court bouillon (given below)
• 2 tbsp. light cream
• Bread crumbs
• Paprika

1. Preheat oven to 400 degrees.
2. In a large saucepan, combine and bring to a boil the vermouth, water, salt, peppercorns, bay leaf, and parsley.
3. Simmer for 10-15 min to make a court bouillon.
4. Add in scallops and poach for 2 min.
5. Remove scallops and set aside.
6. Strain court bouillon and reserve.
7. Place scallops in a large mixing bowl.
8. Heat 4 Tbsp.
9. butter in a skillet and saute/fry onion, mushrooms, and tomatoes for 10 min till soft.
10. Remove from heat and add in to scallops.
11. Heat 4 Tbsp.
12. butter in saucepan till foamy, add in the 4 Tbsp.
13. flour and cook for 3 min.
14. Slowly add in 1 c. reserved court bouillon and cook, stirring constantly till well blended and thickened.
15. Blend cream into sauce.
16. Add in to scallop mix in bowl and mix thoroughly.
17. Place in scallop shells or possibly 2 qt casserole dish, sprinkle with bread crumbs, and dot with remaining butter.
18. Bake for 25-30 min.
19. Dust with paprika.
20. Serve over spaghetti, if you like.
21. Serves 6.

water, salt, peppercorns, bay leaf, parsley, scallops, butter, onion, mushrooms, tomatoes, allpurpose flour, reserved court bouillon, light cream, bread crumbs, paprika

Taken from cookeatshare.com/recipes/easy-and-elegant-scallops-52398 (may not work)