pmmahan
06-09-2001, 07:40 AM
I made this from the Complete CL Cookbook. I did like it - it is sauteed scallops in a cream sauce with Swiss cheese melted on top. The "cream sauce" consisted of flour and either chicken stock or white wine. I think next time I would use white wine instead of chicken stock, and use a better quality Swiss cheese (maybe Gruyere or Emmenthal), and add a tablespoon or two of heavy cream - the sauce was a little floury.
I would make it again and tinker with it cause I think it has potential!
I would make it again and tinker with it cause I think it has potential!