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Ingredients
- 1 pound frozen scallops
- 1 tablespoon butter or margarine
- 1 tablespoon finely chopped onion
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt Few leaves dried marjoram, crushed
- Dash paprika
- 6 tablespoons white wine
- 1 (4-ounce) can mushroom stems and pieces, drained
- 3 tablespoons butter or margarine
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 teaspoon finely chopped parsley
Details
Servings 4
Preparation
Step 1
If scallops are frozen, partially defrost according to package directions.
Heat the 1 tablespoon butter or margarine and onion in a skillet, on a conventional surface unit until onion is tender, and then replace in a deep 1 1/2 quart heat-resistant, non-metallic casserole.
Add scallops, lemon juice, salt, marjoram, paprika and wine. Stir to combine. Heat, covered, on FULL POWER 3 minutes.
Add mushrooms and heat, covered, on FULL POWER 1 minute or until scallops are tender. Do not overcook scallops as they will become tough.
Drain liquid and reserve. Set scallops and liquid aside.
Melt the 3 tablespoons of butter or margarine in a skillet on a conventional surface.
Gradually stir in reserved scallop liquid and cream.
Heat, uncovered, on ROAST for 4 minutes or until thickened and smooth. Stir in parsley.
Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins.
Heat, uncovered, on ROAST for 5 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.
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