From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook scallops in salted water for 10 minutes; drain and cut into small pieces. Dissolve chicken broth mix in hot water; set aside. Saute onion and green pepper in butter. Stir in flour. Slowly add cream and chicken broth; cook over medium heat, stirring constantly, until thickened. Add scallops, mushrooms, wine, salt and pepper. Serve in individual shells, topped with bacon and parsley.
SERVINGS: 12 small
- 3 pounds scallops
- 2 envelopes instant chicken broth mix
- 1-1/4 cups hot water
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/4 cup butter
- 1/4 cup flour
- 1 pint cream
- 2 cans (3-ounces each) mushrooms, drained
- 1/4 cup dry white wine
- Salt and pepper
- 8 slices crisp bacon, crumbled
- 1/2 cup chopped parsley
TO PREPARE:
Cook scallops in salted water for 10 minutes; drain and cut into small pieces. Dissolve chicken broth mix in hot water; set aside. Saute onion and green pepper in butter. Stir in flour. Slowly add cream and chicken broth; cook over medium heat, stirring constantly, until thickened. Add scallops, mushrooms, wine, salt and pepper. Serve in individual shells, topped with bacon and parsley.
SERVINGS: 12 small
