Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Margarine or butter |
| 1 cup | Fresh sliced mushrooms |
| 1 pounds | Scallops |
| 1½ teaspoon | Lemon juice |
| ⅓ cup | White wine |
| ¼ teaspoon | Salt |
| 2 tablespoons | Flour |
| 1 dash | Paprika |
| 1 tablespoon | Snipped parsley |
| 1 dash | Marjoram leaves |
| 3 tablespoons | Margarine or butter |
| ½ cup | Whipping cream |
| 1 tablespoon | Chopped onion |
Microwave 1 tbsp butter and onion at HI for 1 minute. Stir in scallops, mushrooms, wine, lemon juice. salt, marjoram, and paprika. Microwave, covered, at HI for 3 minutes. Drain and reserve liquid. Melt 3 tbsp butter.
Blend flour. Stir in ½ cup reserved scallop liquid, cream, and parsley.
Microwave at 70 until thickened, 3 to 5 minutes. Stir sauce into scallops.
Spoon the scallop mixture into 4 ramekins or small bowls. Microwave at 70 until heated through, 2-½ to 3 minutes. Rearrange dishes after 1 minute.
Makes 4 servings. Input: 11/10/91 Rated: excellent Posted to MC-Recipe Digest V1 #259 Date: 26 Oct 96 08:07:40 EDT
From: Pat Minotti <76401.3715@...>