- 4 tbls. butter
- 1/2 c. shallots, diced
- 1 bay leaf
- salt and pepper
- 1 1/2 c. dry champagne
- 2 lbs. scallops
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- juice of 1 lemon
- 1 lb. fresh mushroom caps
- 4 tbls. flour
- 1 pint crème fraiche or
- sourcream
- 1 tbls. paprika
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| Melt butter in a deep skillet. Add the shallots, bay leaf, salt and pepper to taste. Saute until the shallots are golden. Drain the scallops, but save the strained liquid. Add champagne and the scallops to shallot mixture. Simmer for 10 minutes. In another skillet, steam the mushroom caps and lemon juice, covered, for 5 minutes. Sprinkle in the flour and stir. Add to the scallops. Add the sour cream and reserved liquid. Stir until well blended and cook gently until liquid is reduced. Pour into chafing dish. Sprinkle with chives and paprika. Serve with cocktail picks on the side and thin sliced cocktail size bread.
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