Yield: 4 Servings
|¼ pounds||Mushrooms; chopped|
|¼ cup||Parsley; chopped|
|4 teaspoons||White wine|
|4 teaspoons||Lemon juice|
|½ cup||Dry bread crumbs|
Divide scallops among 4 ramedins or coquilles (shells), topping each with equal portions of mushrooms and parsley. Sprinkle each with wine and lemon juice, then with pepper to taste. Place ramekins in the microwave in a circular pattern, allowing 1" space between them.
cover with a paper towel and cook on HIGH for 5 minutes. Rearrange dishes and cook for 3-4 minutes more, or until scallops are done.
Remove from oven and allow to stand. Meanwhile, in a 1 cup glass measure, place bread crumbs with butter on top. Cook for 1½ minutes, or until butter is melted; stir to blend.
Spoon equal portions of buttered crumbs on top of each scallop dish.