Ingredients
1 lb small bay scallop
3 cups sliced mushrooms
4 green onions, sliced
2 tablespoons water
1/4 cup dry white wine
1/4 cup butter
3 tablespoons flour
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup milk
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In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes. Drain add scallops and wine cook 4-5 minutes. Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c). In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes. Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies. Either refrigerate at this point or continue for immediate serving. Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix. Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered. Serve immediately.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups