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BROWN SHIMEJI AND SCALLOPS GRATIN

MEAL TYPE
  • DINNER
COOKING STYLE
  • COMFORT FOOD, KID-FRIENDLY

Servings

2

Prep Time

10

mins

Cook Time

35

mins

Total Time

45

mins

In this Recipe
WHOLE BABY SCALLOPS
BROWN SHIMEJI MUSHROOM

INGREDIENTS

・ 1 can of GEISHA BROWN SHIMEJI MUSHROOMS 4Ooz, drained

・ 2 cans of GEISHA WHOLE BABY SCALLOPS IN WATER 3.75oz, drained

・ 1/2 of onions, cut into 1/4 slice

・ 1/2 cup of shredded mozzarella cheese

・ 1 tablespoon of butter

・ 1 tablespoon of all purpose flour

・ salt and black pepper to taste

・ 1/4 cup of white wine

・ 1/2 cup of heavy cream

・ nutmeg if available

INSTRUCTION

STEP 1

Pat the scallops and shimeji dry with paper towels

 

STEP 2

Melt butter in a frying pan over medium heat, add the onion and saute. When the onion is soft, add the shimeji mushrooms and stir-fry for a minute.

 

STEP 3

Add the scallops and fry briefly. Add flour, salt and pepper and mix quickly. When all the flour is incorporated, add the white wine and mix well. Bring to a boil, then reduce heat to low, cover, and steam for 1 to 2 minutes.

 

STEP 4

Remove the lid and turn the heat to medium, add the cream and stir. When it starts to simmer, reduce the heat to low, add sale & pepper and nutmeg, mix, and bring to a quick boil.

 

STEP 5

Preheat the oven to 390-420℉. Put butter in a heatproof container and spread a thin layer on the bottom and sides. Place the mix in a baking dish, sprinkle with cheese, and bake in the oven at 390-420℉ for 15-20 minutes until the top is lightly browned.

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