Scallops in Wine
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4 Servings
Karen Adler FNGP13B
1/4 c Butter
1/4 c Dry white wine
2 tb Parsley;minced
1 tb Shallots OR green onions;cho
2 tb Pale dry sherry
1 lb Scallops
1/2 lb Mushrooms;thinly sliced
Combine butter, wine, parsley, shallots and sherry in crockery pot. Cook,
uncovered, on high (300 degrees) until sauce bubbles and is reduced
slightly. Add scallops and mushrooms. Cover. Cook 10 to 15 minutes, or
until cooked through. From Extra-Special Crockerypot Recipes by Lou Seibert
Pappas.
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