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Bay Scallops Poached
in Wine with
Mushrooms and Thyme
“Let wine add its savor to soups, fish sauces, meat, game, and desserts;
there is a subtlety about it that is indescribable.”
~ Dione Lucas, 'The Cordon Bleu
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Poached in Wine with
Mushrooms and Thyme
Herbs: A Country Garden Cookbook
Creasy and Carole Seville, 1995, Collins Publishers San Francisco
scallops are wonderfully sweet and marry well with thyme,
are also pungently sweet. Serve the same wine at the
table as you
cooking the scallops.”
1 pound fresh
cremini or white mushrooms
1/4 cup finely
carrots, cut into julienne strips 2 1/2 inches long and 1/4 inch wide
plus 2 teaspoons finely chopped fresh thyme
freshly ground black pepper, to taste
Sauvignon Blanc or other dry white wine
2 pounds bay
finely chopped fresh curly-leaf parsley
oven to 150 degrees F.
stems from the mushrooms and save them for another purpose. Cut the caps
into thin slices.
In a large
skillet over medium heat, melt the butter. Add the mushrooms, shallots,
carrots, 1 tablespoon thyme, salt and pepper and stir together well. Cover
and cook over low heat for 10 minutes, or until the carrots are tender.
Add the wine
and bring to a boil. Reduce the heat to medium, cover and simmer for 2
minutes. Uncover, add the scallops and stir to combine. Raise the heat to
medium-high, re-cover and cook for approximately 5 minutes,
or until the
scallops have turned opaque and are springy to the touch. Take care not to
slotted spoon, transfer the scallops, mushrooms, shallots and carrots to a
warmed platter. Sprinkle with the remaining 2 teaspoons thyme and toss
quickly to combine. Place in the warm oven with the door ajar and reserve.
Raise the heat
to high and reduce the pan juices to approximately 2/3 cup. Pour the pan
juices over the scallops and sprinkle with the parsley. Serve immediately.
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