Scallops With Gin Creamvintageretro Recipes

SCALLOPS WITH GIN CREAM...VINTAGE?...RETRO?

Scallops With Gin Cream...vintage?...retro? image

An unusual recipe in that it uses gin to flavor. The gin may be an acquired taste but we like it. The sherry is very good too but more the normal thing. Bay scallops also work in this recipe but watch the cooking time so they don't become rubber! From "6 Minute Souffle Cookbook" by Carol Cutler, published in 1976, when I was just a young chick!

Provided by Jezski

Categories < 30 Mins

Time 16m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons butter or 4 tablespoons oleo
1 tablespoon oil
3/4 cup flour (approximately)
1 lb sea scallops or 1 lb bay scallop
1/4 cup gin (or less) or 3/4 cup sherry wine
1 cup cream or 1 cup half-and-half cream
1/2 lemon, juice of
salt & pepper
1 teaspoon chopped tarragon
1 tablespoon chopped parsley

Steps:

Heat butter and oil together. While butter heats, spread flour on large sheet of waxed paper. Lift scallops from container & dredge with flour.
Shake off excess flour. Add to hot foamy butter in skillet.
Saute 1-2 minutes, just enough to make light brown. Keep turning with spatula.
Pour in remaining ingredients. Reduce heat to medium and cover.
Simmer 2 minutes for bay scallops, 3-4 for large. Serve in hot au gratin dishes.

Nutrition Facts : Calories 708.5, Fat 46, SaturatedFat 26, Cholesterol 179.2, Sodium 382.4, Carbohydrate 30.9, Fiber 1, Sugar 0.4, Protein 30.8

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