Fresh Scallops in Vouvray and Cream

Ingredients

• Y2 stalk celery
• Y2 leek
• 1 carrot
• 2% pounds fresh sea scallops
• 1% cups whipping cream
• 6 tablespoons butter
• 1 cup Vouvray wine

Method

1. 1

   Cut celery, leek, and carrot into thin julienne strips.

2. 2

   Bring Vouvray and cream to a slow boil.

3. 3

   Steam scallops and vegetables for 7 to 8 minutes.

4. 4

   Arrange on plates, reduce sauce, swirl in butter, and pour over scallops and vegetables.

5. 5

   Serve immediately.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 38. The excerpt below is the record exactly as published.

FRESH SCALLOPS IN VOUVRAY AND CREAM Y2 stalk celery 1% cups whipping cream Y2 leek 2% pounds fresh sea scallops 1 carrot 6 tablespoons butter 1 cup Vouvray wine

Cook this with the app: pantry check, scaling, and the assistant.