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Bay Scallops Poached in Wine with
Mushrooms and Thyme



“Let wine add its savor to soups, fish sauces, meat, game, and desserts;
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~ Dione Lucas, 'The Cordon Bleu Cookbook

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Bay Scallops Poached in Wine with
Mushrooms and Thyme

Herbs: A Country Garden Cookbook
Herbs: A Country Garden Cookbook

by Rosalind Creasy and Carole Seville, 1995, Collins Publishers San Francisco

Rare and Out of Print Books

“Plump bay scallops are wonderfully sweet and marry well with thyme,
whose tiny leaves are also pungently sweet. Serve the same wine at the
table as you use for cooking the scallops.”

1 pound fresh cremini or white mushrooms
2 tablespoons salted butter
1/4 cup finely chopped scallops
2 small carrots, cut into julienne strips 2 1/2 inches long and 1/4 inch wide
1 tablespoon plus 2 teaspoons finely chopped fresh thyme
Salt and freshly ground black pepper, to taste
1 cup Sauvignon Blanc or other dry white wine
2 pounds bay scallops
1 tablespoon finely chopped fresh curly-leaf parsley

Preheat the oven to 150 degrees F.
Remove the stems from the mushrooms and save them for another purpose. Cut the caps into thin slices.
In a large skillet over medium heat, melt the butter. Add the mushrooms, shallots, carrots, 1 tablespoon thyme, salt and pepper and stir together well. Cover and cook over low heat for 10 minutes, or until the carrots are tender.
Add the wine and bring to a boil. Reduce the heat to medium, cover and simmer for 2 minutes. Uncover, add the scallops and stir to combine. Raise the heat to medium-high, re-cover and cook for approximately 5 minutes,
or until the scallops have turned opaque and are springy to the touch. Take care not to overcook.
Using a slotted spoon, transfer the scallops, mushrooms, shallots and carrots to a warmed platter. Sprinkle with the remaining 2 teaspoons thyme and toss quickly to combine. Place in the warm oven with the door ajar and reserve.
Raise the heat to high and reduce the pan juices to approximately 2/3 cup. Pour the pan juices over the scallops and sprinkle with the parsley. Serve immediately. Serves 4.

Featured Archive Recipe:
Scallops Niçoise "Just for Julia"

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