Ingredients
2/3 cup whipping cream
14 large scallops
3 ounces brie cheese
1/3 cup chablis
salt
white pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
French double cream Brie — baked Brie, cheese boards, sandwiches
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
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In a medium pan over medium heat lightly poach the scallops in wine for 4 minutes-you do not want them fully cooked. Remove with a slotted spoon and set aside. Add Brie to wine and simmer-you want the cheese melted. Reduce sauce by half. Add cream to the wine/cheese sauce and simmer until the sauce begins to thicken. Return scallops to pan. Cook for 2-3 minutes more, but no longer or you will have rubber scallops. When Sauce is thick and creamy pour over pasta or spinach leaves, divide scallops between the two plates. Serve.