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Coquilles St Jacques

chef.jackson's picture
Ingredients
  Butter 1 Tablespoon
  Paprika 1 Dash
  Onion 1 Tablespoon, chopped
  Scallops 1 Pound
  Mushrooms 1 Cup (16 tbs), sliced (fresh)
  White wine 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried marjoram leaves 1 Dash
  Butter 3 Tablespoon
  All purpose flour 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
Directions

Combine 1 tablespoon margarine and onion in 1 1/2-quart casserole.
Microwave at HIGH (100%) 1 minute.
Stir in scallops, mushrooms, wine, lemon juice, salt, marjoram and paprika.
Microwave, covered, at HIGH (100%) 3 minutes.
Drain and reserve liquid.
Place 3 tablespoons margarine in small bowl.
Microwave at HIGH (100%) until melted, 30 seconds to 1 minute.
Blend in flour.
Stir in 1/2 cup reserved scallop liquid, cream and parsley.
Microwave at MEDIUM-HIGH (70%) until thickened, 3 to 5 minutes, stirring once.
Stir sauce into scallops.
Spoon scallop mixture into 4 ramekins or small bowls.
Microwave at MEDIUM-HIGH (70%) until heated through, 2 to 3 1/2 minutes.
(Do not overcook.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
12 Minutes
Ready In: 
17 Minutes
Servings: 
4

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