A wonderful soup featuring tender scallops, white wine, and onions. You may use either ocean or bay scallops.
Ingredients
- scallops: 1 pound (drained)
- butter: 2 Tbsp
- bunch green onion: 1 piece (minced)
- ounces fresh mushrooms: 4 piece (sliced)
- all-purpose flour: 2 Tbsp
- milk: 1 cup
- dry white wine: 0.5 cup
- salt: 1 tsp
- pinch ground white pepper: 1 piece
- Swiss Cheese: 0.5 cup (shredded)
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
Wash and drain scallops.
-
Melt butter in a small stock pot over medium-low heat. Sauté onions and mushrooms until tender.
-
Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt, and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
