Zumar Scallops in Port

Zumar Scallops in Port are ideal to serve at a dinner party. Accompany this rich dish with boiled rice and a crisp green salad.

16 scallops, halved juice of

1 lemon

3 oz. seasoned flour, made with

3 oz. flour,

½ teaspoon salt and

2 teaspoon black pepper

2 oz.

½ cup butter

1 medium-sized onion, finely chopped

8 oz. mushrooms, wiped clean and thinly sliced

4 fl. oz. port

5 fl. oz. single cream

2 teaspoon salt

2 teaspoon black pepper

1 tablespoon chopped fresh parsley

Place the scallop halves in a medium-sized mixing bowl and pour over the lemon juice, stirring to coat them well. Set aside for 5 minutes.

Place the seasoned flour on a plate and dip the scallop halves in it, one by one, coating them thoroughly and shaking off any excess.

In a large, flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the mushrooms to the casserole and fry for 3 minutes. Using a slotted spoon, transfer the onion and mushrooms to a plate and keep them warm.

Add the scallop halves to the casserole and fry them, turning frequently, for 5 minutes or until they are lightly browned all over. Pour the port over the scallops and bring the mixture to the boil, scraping the bottom of the casserole to remove any sediment. Reduce the heat to low and simmer for 6 to 8 minutes or until the liquid has thickened slightly.

Return the onion and mushrooms to the casserole and stir in the cream, salt and pepper. Cook for a further 2 minutes or until the cream is warmed through.

Remove the casserole from the heat, sprinkle over theparsley and serve imme-diately, straight from the casserole.

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