Scallops in Wine Sauce
By Yankee Magazine|May 23 2002|
Absolutely wonderful! Easy to make, but tastes great — prepare it for guests or as a special treat for the family. If you can’t find bay scallops, substitute sea scallops, but cut them in quarters.
Yield
4 servings
Ingredients
1/2 cup water
1/3 cup dry white wine
1 teaspoon cider vinegar
1 pound bay scallops
2 tablespoons butter or margarine
2 tablespoons all-purpose white flour
1/3 cup mayonnaise
1/4 teaspoon ground thyme
Salt and pepper to taste
Instructions
In a medium-size saucepan, bring the water, wine, and vinegar to a boil. Add the scallops and simmer for 5 minutes. Drain and set aside; reserve the cooking liquid.
Wipe out the saucepan and return to the stove. Add the butter and allow it to melt over medium heat. Stir in the flour and cook for about 5 minutes, stirring constantly. Add the reserved cooking liquids and stir until thickened. Stir in the mayonnaise and thyme. Season to taste with salt and pepper. Add the scallops and serve at once or transfer to a double boiler and keep warm.
