Scallop and Mushroom Casserole

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds scallops
  • 2 cups dry white wine
  • ¼ cup

Method

  1. Wash the scallops well and cut into bite-size pieces if they are large.

  2. 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.

  3. Melt the butter and sauté the shallots and mushrooms in it for three to five minutes, until tender but not br