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Scallops in Wine
1/4 c Butter
1/4 c Dry white wine
2 tb Parsley; minced
1 tb Shallots OR green onions; chopped
2 tb Pale dry sherry
1 lb Scallops
1/2 lb Mushrooms; thinly sliced
Combine butter, wine, parsley, shallots and sherry in slow cooker. Cook, uncovered, on high (300 degrees) until sauce bubbles and is reduced slightly. Add scallops and mushrooms. Cover. Cook 10 to 15 minutes, or until cooked through.
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