Scallop Stew

9 ingredients
6 steps

Ingredients

  • 1 stick butter
  • 1 lb. onions, thinly sliced
  • 1/2 lb. mushrooms, thinly sliced
  • 2 lb. scallops
  • 4 c. milk
  • 1/2 tsp. Dijon mustard
  • 1/4 c. cream sherry
  • 1 Tbsp. chopped parsley
  • freshly ground pepper

Directions

  1. 1
    Heat the butter in a heavy pot and stir in the onions and mushrooms.
  2. 2
    Cook them slowly, stirring occasionally for 20 to 25 minutes or until soft.
  3. 3
    Add the scallops and cook for 3 minutes, stirring constantly.
  4. 4
    Add milk and meat slowly without boiling. Stir in the mustard, sherry and parsley.
  5. 5
    Sprinkle with freshly ground pepper just before serving.
  6. 6
    Serve with crusty French bread and chilled frascati wine.

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