20 min
Prep time
10 min
Cook time
4
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Rinse the scallops several times in water and milk.
-
2
Slice the washed mushrooms into quarters and cook them in butter with lemon juice and scallops.
-
3
Deglaze with white wine and season with salt and pepper.
-
4
Prepare a roux with flour, 30 gr of butter, chopped onion, white wine, salt, pepper, and cream.
-
5
Stir constantly until you obtain a creamy mass.
-
6
Separate the egg whites from the yolks.
-
7
Off the heat, incorporate the two beaten yolks.
-
8
Divide the preparation into the scallop shells, cover with cream, garnish with chopped parsley and serve hot.
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