Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine |
| 3 tablespoons | Green onion; minced |
| 6 \N | Garlic cloves; minced or pressed |
| 3 tablespoons | Lemon juice |
| ½ teaspoon | Salt |
| ½ pounds | Fresh mushrooms; sliced |
| ½ pounds | Medium Size Shrimp; Shelled And, De Veined |
| ½ pounds | Scallops |
| ⅓ cup | Dry white wine |
| ½ teaspoon | Grated lemon peel |
| 2 tablespoons | Parsley; minced |
| ⅛ teaspoon | Hot pepper sauce |
Combine butter, green onions, garlic, lemon juice and salt in a 2 quart casserole. Microwave at high (100%) until hot and bubbly, 3 to 4 minutes.
Mix in mushrooms, shrimp and scallops, coating well. Microwave at medium high (70%) until shrimp are pink and scallops opaque, 5 to 6 minutes. Stir in wine, lemon juice, parsley and hot pepper sauce. Microwave at medium high (70%) until heated through, 1½ minutes. Turn into serving dish and garnish with lemon slices. Serve with rice. Makes 4 servings.
Recipe by: Microwave
Posted to recipelu-digest Volume 01 Number 214 by "Diane Geary" <diane@...> on Nov 7, 1997