From mousieme@aol.com Thu Apr 16 09:20:30 1998 Date: 10 Apr 1998 18:04:40 -0600 From: Mousie Me Newsgroups: rec.food.recipes Subject: Wild Mushrooms and Scallops Followup-To: rec.food.cooking This is a very simple, elegant dish that is so easy to prepare but tastes like you've been cooking all day! (Sounds like a plan!) Enjoy!--- Cindy Wild Mushrooms and Scallops 3/4 fresh scallops Olive oil for frying Flour for dredging 1 tbsp. garlic, minced 1 tbsp. oregano 1/2 cup wild mushrooms (your choice of portabella, shiitake, oyster, or mixed) 1/2 cup heavy whipping cream 1/2 cup chardonnay wine Heat sauce pan with enough olive oil for frying over medium heat. Dredge scallops in flour and shake off excess. Saute' scallops for several minutes in hot olive oil until golden on both sides, but be careful not to overcook-- it does not take long! Remove scallops from pan and set aside on a covered plate. Saute' garlic, oregano, and mushrooms in skillet used for scallops. Add the chardonnay wine and simmer for five minutes until mushrooms are tender and flavors married. Add cream to wine/mushroom skillet stirring constantly until hot and a little thickened. Return scallops to sauce mixture to heat and then serve over wild rice or your favorite rice mixture. 3 servings. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.