Scallops In Wine

Course : Seafoods
Serves: 4
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2 dozen scallops
1 bottle dry white -- wine
1 piece bay leaf
1/2 pound mushroom
2 large eggs
4 slices bread to 6
1 bunch parsley
4 medium quarters lemon -- up to 6

Preparation / Directions:

1. Wash and drain the scallops, slice up the mushrooms, separate the white from the yolks and lightly beat the yolks.

2. Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf added.

3. Season to taste and cook in wine at a low heat for 15 minutes.

4. Remove the scallops from the wine and drain them and place in a warming dish. Retain the marinade.

5. Fry the mushrooms in butter at a low heat, stirring constantly.

6. Bring the marinade to the boil and add 1/2 teaspoonful of butter. Thicken with the egg yolks. 7. Combine with mushrooms and scallops and douse in the wine sauce. 8. Serve on a bed of bread fried in butter and garnish with parsley and lemon. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5

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