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6
servingsEasy
Published 1966
Wash the scallops well and cut into bite-size pieces if they are large.
Place the scallops and the wine in a skillet with a tight-fitting cover and simmer for about five minutes, or until tender. Drain and reserve the liquid.
Melt the butter and sauté the shallots and mushrooms in it for three to five minutes, until tender but not br