Scallops in White Wine Sauce

Featured by R. Merlo Estate Vineyards in the Gold Wine Club.
Yield: 4

Ingredients

Serves 4

1 lb. bay scallops
4 scallions, finely chopped
1 Tbs. lemon juice
¼ cup Merlo 2009 Chardonnay
½ cup water
1 bay leaf
2 parsley sprigs
Salt and pepper
2 Tbs. butter
2 Tbs. flour
1 tomato, chopped
1 egg yolk
¼ cup whipping cream
1 Tbs. parsley, chopped

Instructions

Place scallops, scallions, lemon juice, wine, water, bay leaf, and parsley sprigs in a saucepan. Season with salt and pepper. Cover and poach over low heat for 6 minutes, until scallops are white and opaque. Drain scallops and reserve liquid. Discard parsley and bay leaf.

Heat butter in sauce pan and add flour. Stir reserved liquid to make smooth sauce. Add scallops and tomato. Combine egg yolk and cream, stir into scallops. Salt and pepper to taste. Serve hot in individual casseroles on a bed of rice with parsley garnish.



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