A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Scallops in Wine
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- #8374
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup butter
1/4 cup dry white wine
2 tablespoons fresh parsley, minced
1 tablespoon shallots, chopped
2 tablespoons dry sherry
1 pound bay scallops
1/2 pound mushrooms, thinly sliced
directions
Heat the crock pot on high heat. Add the butter, wine, parsley, shallots, and sherry to the crock pot.
Cook on high heat without the lid on until the butter melts and the liquid starts to bubble (30-45 minutes depending on your crock pot).
Add the scallops and mushrooms to the crock pot. Cover the crock pot and cook for 10-15 minutes or until the mushrooms are soft and the scallops are opaque and cooked through.
Serve immediately. Be careful not to overcook the scallops or they will be tough. The sauce should be bubbling and very hot before adding the remaining ingredients.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
238 calories, 13 grams fat, 6 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 7, 2013
Ok, so the recipe did turn out just fine but I don't get why you have to use a crock pot for it? I mean, scallops and mushrooms cook super fast so you can do it on the stovetop in far less time. I guess if you don't have a stove this would come in handy but for every day use it seems like overkill. The recipe is good though so I'll give it a 4.