Recipe courtesy of Julie Song
Level:
Easy

Ingredients

Directions

Poach scallops in salted water with bouquet garni until it is almost cooked and then remove them to a plate lined with paper towel to drain. Reduce the scallop liquid to 1 cup. In another skillet melt butter and onions and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened for about 5 minutes. Then add wine and reduce by half. Add reserve shallot broth and 1 cup cream and reduce until lightly thickened. Season with lemon juice. Return scallops to pan and simmer just until heated through. Garnish with fresh dill.

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Brie-Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Marinara Sauce

Recipe courtesy of Ina Garten

Turkey Meatballs with Chipotle Cream Sauce

Recipe courtesy of Marcela Valladolid

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Caramel Sauce

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking