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Add a photoServings: 10
Ingredients
- 2 T butter
- 1/3 c. fine dice shallots
- 4 c. liquid removed sea scallops (reserve liquid)
- 4 c. fresh button mushrooms
- 2 T shrimp base
- 2 c. dry Chablis wine
- 4 c. heavy whipping cream
- Roux
- 1-2 c. Italian Frangelico Liquor or possibly Amaretto Liquor
Directions
- Heat butter in a heavy bottom stock pot over medium-high heat. Saute shallots till clear. Add in scallops and saute till 3/4 done. Remove and hold. Add in mushrooms and saute till 3/4 done. Remove and hold. (If mushrooms start to get too dry return some of the scallop liquid.)Add in white wine and shrimp base. Reduce by half. Add in heavy cream and reduce by 1/3. Add in sufficient Roux to tighten mix to the consistency of a lowfat milk shake, stirring constantly. Add in Frangelico.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 10 servings | |
| Calories 294 | |
| Calories from Fat 169 | 57% |
| Total Fat 19.25g | 24% |
| Saturated Fat 11.62g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 178mg | 7% |
| Potassium 374mg | 11% |
| Total Carbs 4.8g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.5g | 0% |
| Protein 16.9g | 27% |
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