Scallops In Wine

Ingredients and Instructions

Yield: 4 servings

1/4 cup butter

1/4 cup dry white wine

2 tablespoons parsley, minced

1 tablespoon shallots, chopped

2 tablespoons pale dry sherry

1 pound scallops

1/2 pound mushrooms, thinly sliced

Combine butter, wine, parsley, shallots and sherry in crockery pot. Cook, uncovered, on high (300

degrees F) until sauce bubbles and is reduced slightly. Add scallops and mushrooms. Cover. Cook 10 to

15 minutes or until cooked through.