REC: Scallops in Mushroom Sauce
 

SCALLOPS IN MUSHROOM SAUCE


Recipe from: "The Art of Irish Cooking", Monica Sheridan, 1965

[ ] are Charlie's notes

8 medium sea scallops
1 bay leaf
salt and pepper
1/2 cup milk [use full fat milk]
1 onion [chopped]
2 tbs. butter
2 tbs. flour
1/2 cup cream
1 clove garlic, crushed
1/2 tbs. Irish whiskey
1/4 lb. small mushrooms [chopped]
browned breadcrumbs
[additional butter for dotting]

Simmer the scallops, bay leaf, salt and pepper in milk for 5 minutes. Remove
the scallops and cut into 4 or 5 slices. Strain the milk and reserve.

Melt [soften] the chopped onion in butter. Now add flour, stir well.
Gradually add heated milk and cream, crushed garlic, and whiskey [I use a
whole tbs.]. Cook for 5 minutes. Lastly, add chopped mushrooms and sliced
scallops. Butter 4 deep scallop shells and divide the mixture among them [I
use small ramekins]. Top with breadcrumbs and dots of butter and brown under
the broiler [/grill]. 4 servings.

"Charles Gifford" wrote:

> SCALLOPS IN MUSHROOM SAUCE
>
<snipped and saved>

Thanks, Charlie - I'm always looking for different ways to prepare scallops.
(I'm going to use Scotch, though - can't fall in love with Irish whiskey!!)

Dora

"Charles Gifford" wrote:

> SCALLOPS IN MUSHROOM SAUCE
>
<snipped and saved>

Thanks, Charlie - I'm always looking for different ways to prepare scallops.
(I'm going to use Scotch, though - can't fall in love with Irish whiskey!!)

Dora

"Felice Friese" > wrote in message
news:9GZ7d.197325$3l3.105007@attbi_s03...
>
> "Charles Gifford" > wrote in message
> nk.net...
> > SCALLOPS IN MUSHROOM SAUCE
> >
> > Recipe from: "The Art of Irish Cooking", Monica Sheridan, 1965
> >
> > [ ] are Charlie's notes
> >
> > 8 medium sea scallops
> > 1 bay leaf
> > salt and pepper
> > 1/2 cup milk [use full fat milk]
> > 1 onion [chopped]
> > 2 tbs. butter
> > 2 tbs. flour
> > 1/2 cup cream
> > 1 clove garlic, crushed
> > 1/2 tbs. Irish whiskey
> > 1/4 lb. small mushrooms [chopped]
> > browned breadcrumbs
> > [additional butter for dotting]
> >
> > Simmer the scallops, bay leaf, salt and pepper in milk for 5 minutes.
> > Remove
> > the scallops and cut into 4 or 5 slices. Strain the milk and reserve.
> >
> > Melt [soften] the chopped onion in butter. Now add flour, stir well.
> > Gradually add heated milk and cream, crushed garlic, and whiskey [I use
a
> > whole tbs.]. Cook for 5 minutes. Lastly, add chopped mushrooms and
sliced
> > scallops. Butter 4 deep scallop shells and divide the mixture among them
> > [I
> > use small ramekins]. Top with breadcrumbs and dots of butter and brown
> > under
> > the broiler [/grill]. 4 servings.
>
>
> COQUILLES ST. PATRICK?
>
> Felice

HaHa! Quite possibly! Every recipe is inspired by another. This would be a
variation on a classic. Thanks for the smile!

Charlie

"Felice Friese" > wrote in message
news:9GZ7d.197325$3l3.105007@attbi_s03...
>
> "Charles Gifford" > wrote in message
> nk.net...
> > SCALLOPS IN MUSHROOM SAUCE
> >
> > Recipe from: "The Art of Irish Cooking", Monica Sheridan, 1965
> >
> > [ ] are Charlie's notes
> >
> > 8 medium sea scallops
> > 1 bay leaf
> > salt and pepper
> > 1/2 cup milk [use full fat milk]
> > 1 onion [chopped]
> > 2 tbs. butter
> > 2 tbs. flour
> > 1/2 cup cream
> > 1 clove garlic, crushed
> > 1/2 tbs. Irish whiskey
> > 1/4 lb. small mushrooms [chopped]
> > browned breadcrumbs
> > [additional butter for dotting]
> >
> > Simmer the scallops, bay leaf, salt and pepper in milk for 5 minutes.
> > Remove
> > the scallops and cut into 4 or 5 slices. Strain the milk and reserve.
> >
> > Melt [soften] the chopped onion in butter. Now add flour, stir well.
> > Gradually add heated milk and cream, crushed garlic, and whiskey [I use
a
> > whole tbs.]. Cook for 5 minutes. Lastly, add chopped mushrooms and
sliced
> > scallops. Butter 4 deep scallop shells and divide the mixture among them
> > [I
> > use small ramekins]. Top with breadcrumbs and dots of butter and brown
> > under
> > the broiler [/grill]. 4 servings.
>
>
> COQUILLES ST. PATRICK?
>
> Felice

HaHa! Quite possibly! Every recipe is inspired by another. This would be a
variation on a classic. Thanks for the smile!

Charlie

"limey" > wrote in message
...
>
> "Charles Gifford" wrote:
>
> > SCALLOPS IN MUSHROOM SAUCE
> >
> <snipped and saved>
>
> Thanks, Charlie - I'm always looking for different ways to prepare
scallops.
> (I'm going to use Scotch, though - can't fall in love with Irish
whiskey!!)
>
> Dora

I don't know Dora. Perhaps if you used a Scotch that was light on the smoke
factor. I'd substitute Canadian if I didn't want to use Irish.

Charlie

"Charles Gifford" wrote in message >
> "limey" wrote in message
>> >
> > "Charles Gifford" wrote:
> >
> > > SCALLOPS IN MUSHROOM SAUCE
> > >
> > <snipped and saved>
> >
> > Thanks, Charlie - I'm always looking for different ways to prepare
> scallops.
> > (I'm going to use Scotch, though - can't fall in love with Irish
> whiskey!!)
> >
> > Dora
>
> I don't know Dora. Perhaps if you used a Scotch that was light on the
smoke
> factor. I'd substitute Canadian if I didn't want to use Irish.
>
> Charlie

Charlie, I'm very unknowledgeable about alcoholic beverages - would Canadian
Club work? We have some of that.

Dora

>> I don't know Dora. Perhaps if you used a Scotch that was light on the
>smoke
>> factor. I'd substitute Canadian if I didn't want to use Irish.
>>
>> Charlie
>
>Charlie, I'm very unknowledgeable about alcoholic beverages - would Canadian
>Club work? We have some of that.
>
>Dora

Canadian Club ain't scotch, but it'll work just fine for me to remove your bra.
;)


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" wrote in message

> >> I don't know Dora. Perhaps if you used a Scotch that was light on the
> >smoke
> >> factor. I'd substitute Canadian if I didn't want to use Irish.
> >>
> >> Charlie
> >
> >Charlie, I'm very unknowledgeable about alcoholic beverages - would
Canadian
> >Club work? We have some of that.
> >
> >Dora
>
> Canadian Club ain't scotch, but it'll work just fine for me to remove your
bra.
> ;)
> Sheldon

Dream on, lover!

Dora

Substitute vermouth for the whiskey/brandy/whatever for an interesting
taste to the cream sauce.

Pixmaker in FLL
==========================
It's not the heat, it's the humidity!
==========================
(...Think the humidity's bad?
You should watch us vote!)

Substitute vermouth for the whiskey/brandy/whatever for an interesting
taste to the cream sauce.

Pixmaker in FLL
==========================
It's not the heat, it's the humidity!
==========================
(...Think the humidity's bad?
You should watch us vote!)

"Pixmaker" > wrote in message
...
> Substitute vermouth for the whiskey/brandy/whatever for an interesting
> taste to the cream sauce.
>
> Pixmaker in FLL

That'll work - thank you!

Dora

"limey" > wrote in message
...
>
> "Charles Gifford" wrote in message >
> > "limey" wrote in message
> >> >
> > > "Charles Gifford" wrote:
> > >
> > > > SCALLOPS IN MUSHROOM SAUCE
> > > >
> > > <snipped and saved>
> > >
> > > Thanks, Charlie - I'm always looking for different ways to prepare
> > scallops.
> > > (I'm going to use Scotch, though - can't fall in love with Irish
> > whiskey!!)
> > >
> > > Dora
> >
> > I don't know Dora. Perhaps if you used a Scotch that was light on the
> smoke
> > factor. I'd substitute Canadian if I didn't want to use Irish.
> >
> > Charlie
>
> Charlie, I'm very unknowledgeable about alcoholic beverages - would
Canadian
> Club work? We have some of that.
>
> Dora

Yes indeed. CC would work well. Scotch has a very smoky taste that I
wouldn't care for with this dish. Canadian Club would have a gentler taste
and add a bit of sweetness which goes well with scallops.

Charlie

"limey" > wrote in message
...
>
> "Pixmaker" > wrote in message
> ...
> > Substitute vermouth for the whiskey/brandy/whatever for an interesting
> > taste to the cream sauce.
> >
> > Pixmaker in FLL
>
> That'll work - thank you!
>
> Dora

But you would not be making the dish I posted. The flavor would be very
different. Use the Canadian Club.

Charlie

"limey" > wrote in message
...
>
> "Pixmaker" > wrote in message
> ...
> > Substitute vermouth for the whiskey/brandy/whatever for an interesting
> > taste to the cream sauce.
> >
> > Pixmaker in FLL
>
> That'll work - thank you!
>
> Dora

But you would not be making the dish I posted. The flavor would be very
different. Use the Canadian Club.

Charlie

"Pixmaker" > wrote in message
...
> Substitute vermouth for the whiskey/brandy/whatever for an interesting
> taste to the cream sauce.
>
> Pixmaker in FLL

That would be a different dish. Post yer own dern recipe!

Charlie

"Pixmaker" > wrote in message
...
> Substitute vermouth for the whiskey/brandy/whatever for an interesting
> taste to the cream sauce.
>
> Pixmaker in FLL

That would be a different dish. Post yer own dern recipe!

Charlie

"Charles Gifford" wrote in message >
> "limey" wrote in message
> >
> > Charlie, I'm very unknowledgeable about alcoholic beverages - would
> Canadian
> > Club work? We have some of that.
> >
> > Dora
>
> Yes indeed. CC would work well. Scotch has a very smoky taste that I
> wouldn't care for with this dish. Canadian Club would have a gentler taste
> and add a bit of sweetness which goes well with scallops.
>
> Charlie

Thanks, Charlie. I have two pounds of scallops sitting in the freezer
right now, so I shall, as we say, "give it a go". The recipe sounds really
good.

Dora

"Charles Gifford" wrote in message >
> "limey" wrote in message
> >
>
> But you would not be making the dish I posted. The flavor would be very
> different. Use the Canadian Club.
>
> Charlie

I plan to do just that, Charlie. Thank you.

Dora