Scallops With Mushrooms In White-Wine Sauce

Scallops With Mushrooms In White-Wine Sauce
17 Ingredients
  • 1/4 cup coarse fresh bread crumbs from a baguette
  • 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)
  • 1 1/4 cups dry white wine
  • 1 cup water
  • 1/2 small onion, sliced
  • 1/2 Turkish or 1/4 California bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces
  • 1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour
  • 8 cups kosher salt to stabilize scallop shells (if using)
  • 1 1/2 tablespoons minced fresh flat-leaf parsley
  • Special equipment: 16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins
Nutrition
252
13% daily value
8 servings
                                       
                                            low-​sugar
     

Fat

24% 16

Saturated

48% 10

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

3% 9

Carbs (net)

- 8

Fiber

2% 1

Sugars

- 2

Sugars, added

- 0

Protein

26% 13

Cholesterol

29% 87

Sodium

21% 498

Calcium

5% 55

Magnesium

7% 29

Potassium

7% 320

Iron

5% 1

Zinc

10% 1

Phosphorus

49% 344

Vitamin A

17% 150

Vitamin C

2% 2

Thiamin (B1)

7% 0

Riboflavin (B2)

15% 0

Niacin (B3)

12% 2

Vitamin B6

10% 0

Folate equivalent (total)

8% 33

Folate (food)

- 26

Folic acid

- 4

Vitamin B12

53% 1

Vitamin D

3% 0

Vitamin E

3% 0

Vitamin K

11% 13
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