From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.

12 small

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