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Scallops In White Wine


  • One and one-half pounds fresh scallops
  • 2 cups dry white wine or dry vermouth
  • 4 shallots, chopped
  • 2 pounds white button mushrooms, wiped clean, stemmed and quartered
  • 2 tablespoons chopped fresh parsley
  • One-half teaspoon salt
  • One-half teaspoon dried marjoram


  • Rinse the scallops in cool water and pat dry. In large nonstick skillet, simmer the scallops in the wine for 5 minutes. Remove scallops and set aside. Bring the liquid to a boil. Add the shallots and mushrooms. Cook until most of the liquid is absorbed. Add scallops, parsley, salt and marjoram.