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Scallops Lorraine

Microwaverina's picture
Ingredients
  Pastry 1 (Used For 8 Inch Pie Shell)
  Eggs 3 , beaten
  Light cream 3⁄4 Cup (12 tbs)
  Cooked scallops 1⁄2 Pound, cut in 1 inch pieces
  Sherry 2 Tablespoon
  Snipped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Paprika To Taste
Directions

Line 8-inch pie plate with pastry.
Prick with fork.
MICROWAVE 2 MINUTES, 30 SECONDS to 3 MINUTES on HIGH, or until pastry begins to bake.
Combine eggs and cream.
Add scallops, sherry, parsley, salts and pepper.
Pour mixture into pie shell and sprinkle with paprika.
Cover with waxed paper.
MICROWAVE 7 MINUTES, 30 SECONDS to 8 MINUTES on '8', or until pie is firm in center.
Let stand 5 minutes, covered.
For ovens without solid state heat control, MICROWAVE 6 to 1 MINUTES on HIGH, turning dish twice during cooking time.
Let stand 5 minutes, covered.
If center is not firm after 5 minutes standing time, MICROWAVE 1 MINUTE on HIGH, let stand 3 minutes.

Recipe Summary

Course: 
Side Dish
Method: 
Microwaving

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