Creamed scallops in wine sauce (coquilies st. jacques)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Frozen scallops |
| 1 | tablespoon | Butter or margarine |
| 1 | tablespoon | Finely chopped onion |
| 1½ | teaspoon | Lemon juice |
| ¼ | teaspoon | Salt |
| Few leaves dried marjoram, crushed | ||
| dash | Paprika | |
| 6 | tablespoons | White wine |
| 4 | ounces | Can mushroom stems & pieces, drained |
| 3 | tablespoons | Butter or margarine |
| 2 | tablespoons | Flour |
| ½ | cup | Heavy cream |
| 1 | teaspoon | Finely chopped parsley |
Directions
1. If scallops are frozen, partially defrost according to package directions.
2. In a deep, 1½-quart,heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion. Heat, uncovered. in Microwave Oven 1 minute or until onion is tender.
3. Add scallops. lemon juice, salt, marjoram, paprika and wine.
Stir to combine. Heat. covered, in Microwave Oven 3 minutes.
4. Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender. Do not overcook scallops as they will become tough.
5. Drain liquid and reserve. Set scallops and liquid aside.
6. Melt the 3 tablespoons of butter or margarine in a small heat- resistant. non-metallic bowl in Microwave Oven 30 seconds. Blend in flour.
7. Gradually stir in reserved scallop liquid and cream.
8. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley.
9. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins.
10. Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.