Scallops Au Gratin (microwave)
I took a microwave class at the Rochester Museum and Science Center (when we first bought a microwave in the early 80's)and learned to actually cook using the microwave! This is one of the favorites.
- Basic White Sauce:
- 1 lb cooked scallops, drained
- 1 cup white sauce
- 1 T unsalted butter or margarine
- 2 T seasoned bread crumbs
- 2 T grated parmesan cheese
- 2 T. butter
- 2 T. flour
- 1/2 t. salt
- 1 C. skim milk
To microwave scallops: spread scallops in single layer in 8 X 8 dish. Cover with vented plastic wrap. Microwave at High for 2 minutes (or less). Stir to rearrange, microwave another 1min. 45 sec. or until scallops are opaque. (milky) Let stand 1 minute. Test for doneness by cutting a scallop. Inside texture should be flaky.
Basic white sauce: In 1 qt glass measure, place butter, flour and salt. Microwave on High 2 minutes using wisk to stir after 1 minute. Gradually stir in milk. Microwave on High 3 - 4 minutes, wisking every minute until thick and bubbly. For thicker sauce , use 3 T flour instead of 2. Makes 1 Cup.
Add 2 cups (8 oz.) shredded sharp cheddar cheese and a dash of cayenne pepper to White sauce. Stir to melt cheese after microwaving.
Combine scallops and white (with cheese) sauce, spoon into 4 ramekins or scallop shells.(or 8 X 8 glass pan) In 1 cup measure, melt butter at high 15 to 45 seconds. Stir in bread crumbs. Sprinkle over scallops; top with parmesan cheese. Microwave 1 ½ to 2 ½ minutes, rotating once, until heated.