Scallops in Port Wine

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 8 scallops
  • 8 tablespoons dry white wine
  • 8 tablespoons


Wash scallops well in cold water. Separate coral from scallops and remove any membranes attached.

Combine scallops and coral in a saucepan with dry white wine, fish stock or water, shallots and cream, and season to taste with salt and freshly ground black pepper. Cover pan and simmer for 5 minutes. Strain sauce over scallops. Heat through and serve immediately.