1/4 cup butter
1/4 cup dry white wine
2 tablespoon parsley; minced
1 tablespoon shallots or green onions; cho
2 tablespoon pale dry sherry
1 lb scallops
1/2 lb mushrooms; thinly sliced
1. Combine butter, wine, parsley, shallots and sherry in crockery pot.
2. Cook, uncovered, on high (300 degrees) until sauce bubbles and is reduced slightly.
3. Add scallops and mushrooms.
4. Cover. Cook 10 to 15 minutes, or
until cooked through.
From Extra-Special Crockerypot Recipes by Lou Seibert Pappas.