Scallops in White Wine Sauce

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

Description

A light and decadent recipe of scallops simmered in white wine, seasonings and drizzled with a smooth buttery sauce. A chardonnay will pair perfectly with this meal.

Yield: 4
Prep Time: 5 Minutes
Cook Time: 10 Minutes

Ingredients


• 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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