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France >  Seafood >  Scallops Bonne Femme >

 

Scallops Bonne Femme

Creamy French Scallops

• 3 TBS butter

• 1 small onion, chopped

• 1 LB sea scallops

• 1/2 LB button mushrooms, sliced

• 1/2 C dry white wine

• 1/2 C water

• 1 TBS lemon juice

• 3 TBS flour

• 1/2 tsp. salt

• 1 C half-and-half

• 2 TBS Parmesan cheese

• 2 TBS fresh parsley, chopped

• Toast points (for serving; optional)

Melt butter in a large skillet over medium heat; add chopped onion and cook until tender (about five minutes). Add scallops and sliced mushrooms; stir in wine, water and lemon juice. Reduce heat to medium low; cover skillet and cook until scallops are just tender (about fifteen minutes), stirring occasionally. In a small bowl, mix together flour, salt and half-and-half; stir into scallop mixture gradually. Cook, stirring constantly, until mixture thickens. Spoon scallop mixture onto a serving platter; sprinkle with parmesan cheese and parsley. Recipe makes enough for about four servings.

Suggestion: Serve with toast points.

*Culinary Trivia: "Bonne Femme" is a French cooking term indicating a dish prepared  in simple style, as in a cream sauce containing mushrooms. [Data Source: Dictionary.Com].

 

Related Links:

• Food Fare Culinary Collection: French Nourriture

• Global Seafood Cookbook

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