Coquilles St Jacques
|Onion||1 Tablespoon, chopped|
|Mushrooms||1 Cup (16 tbs), sliced (fresh)|
|White wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Dried marjoram leaves||1 Dash|
|All purpose flour||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
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.)