Scallops Duxelles Recipe | James Beard Foundation
Experience the flavor of Duxelles with James Beard's recipe—scallops poached in white wine, topped with a rich mushroom-onion mixture and baked to perfection. Perfect for special occasions or a...
Ingredients
- 2 pounds scallops
- 2 cups white wine
- Salt
- 1 onion, finely chopped
- 1 pound mushrooms, finely chopped
- 9 tablespoons butter
- 4 tablespoons flour
- 1/2 cup tomato sauce
- 1 cup bouillon from the scallops
- Buttered crumbs
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