| Scallops in Cream and Mustard Sauce 1 pounds scallops, chopped ( do not chop fine) (sea or bay scallops) 1 tbsp butter 1 tbsp chopped shallots (or white part of green onions) 2 tbsp red wine vinegar 1 cups heavy cream salt to taste 1 tbsp imported mustard (Dijon or Dusseldorf) (not ball park type) 1 tbsp parsley, finely chopped 12 corn tortillas 1. Heat the butter in a skillet and add the shallots. Cook briefly, stirring. Add the vinegar and cook until almost all the vinegar has evaporated. 2. Add the cream and cook down over med-high heat until reduced by half. Stir in the scallops and salt to taste. Cook, shaking the skillet so the scallops cook evenly, about 1 minute. 3. Remove from heat and swirl in the mustard. Keep warm 4. Dip 12 corn tortillas, one at a time, in a skillet of hot oil until soft; then dip tortilla into cream sauce. Set aside. 5. Lightly fill corn tortillas with scallop mixture, roll and place on a serving dish. Pour remaining Cream Sauce over tortillas and serve. Makes 12 |
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