Scallops Charlotte

"This yummy dish is from the California Culinary Academy."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • If you are using large sea scallops, cut them in half horizontally. If you have tiny bay scallops, they can be left whole.
  • In 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.
  • Melt 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.
  • Add cream and wine to liquid in skillet.
  • Add any juices that have accumulated in bowl of scallops.
  • Cook, stirring constantly, over medium heat until sauce reduces to 2/3 to 3/4 cup and thickens enough to lightly coat a spoon.
  • Add mushroom and scallop mixture; cook to heat through.
  • Season to taste with salt and pepper.
  • Serve garnished with chives.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wonderful. I cut the recipe down for DH and I and made as written. I love scallops in any form and this was no exception. A very rich dish but ohhhhh so yummy! Served with asparagus and rice pilaf. Definately a keeper. Made for New Kids on the Block.
     
Advertisement

RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes