Scallops in Cream Sauce

Ingredients

• 2 leeks
• 8 ounces mushrooms
• 3 tablespoons butter
• 4 tablespoons coarsely chopped red onion
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• 4 sprigs of fresh thyme
• ½ cup white wine
• 1 cup half-and-half
• 1 teaspoon cornstarch
• 1 ½ pounds bay scallops
• 2 teaspoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    339 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 25 grams protein; 86 milligrams cholesterol; 706 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer. With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned. Wash thoroughly.
2. Chop the leeks; you should have about 1 1/4 cups. Slice the mushrooms. Melt 2 tablespoons of butter in a skillet. Add the leeks and saute over high heat. Add onion; shake the skillet to coat. Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated. Add half-and-half. Stir and simmer.
3. Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.
4. Add scallops to the skillet. Cook over medium heat 2 minutes.
5. Add the butter and cornstarch mixture to the skillet. Continue cooking and stirring. Add the parsley and blend. Remove thyme sprigs and serve.

20 minutes