Scallops and mushrooms in a wine and cheese sauce

21 Jan

This is an oldie but goodie of mine.
I have been making this since I got my Betty Crocker Cookbook forty years ago.
I love the old cookbooks.
They are full of basic and fabulous recipes that are all delicious.
I always make this on Christmas Eve and then maybe once again during the year because it is so rich.
Four pounds of bay scallops
2 cups of dry white wine
1/2 cup chopped parsley
1/2 teaspoon salt
4 tablespoons butter
4 cups of sliced mushrooms
4 scallions
One small chopped onion
6 tablespoons butter
6 tablespoons flour
One cup of half and half
One cup of shredded cheddar cheese
4 slices American cheese
2 Chicken bouillon cubes
Put the scallops, wine, parsley and salt in a saucepan
Add water to cover the scallops.
Bring to a boil and then simmer for about ten minutes.
Drain the scallops and save the liquid.
Boil the liquid till it is reduced by half.Save and set aside
Heat the 4 tablespoons of butter till melted.
Add the scallions, onion and mushrooms.
Cook till the onions are soft and the mushrooms are cooked.
Set aside in a dish.
Melt the 6 tablespoons of butter in a pan and then take off the heat.
Add the flour and mix well.
Place back on a low heat.
Slowly add the liquid and stir till everything is smooth.
Add the scallops, mushroom and onion mixture,Half and half, cheese and chicken bouillon.
Heat on low till the cheese is melted and the mixture is hot.
You can add buttered crumbs on the top but I just serve this in bowls and everyone devours it.

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