Recipe courtesy of Julie Song
Mushroom Cream Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 246
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 32
- Dietary Fiber
- 17
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 39
- Sodium
- 267
Ingredients
1 pound sea scallops poached in salted water bouquet garni
2 tablespoons unsalted butter
1/2 cup minced onion
1/2 pound sliced mushrooms
Salt
Pepper
1/2 cup dry white wine
1 cup cream
Lemon juice
2 tablespoons fresh dill or chervil
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.