Microwave Scallops Poulette
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Tablespoon|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Frozen sea scallops||12 Ounce, thawed (1 Package)|
|Light cream||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||1 Teaspoon|
1. Combine butter and onion in 2-quart glass casserole.
2. Microwave on ROAST for 3 to 4 minutes or until onions are partly cooked. Blend in flour, salt and pepper. Stir in wine, mushrooms, scallops and bay leaf. Cover with glass lid or plastic wrap.
3. Microwave on ROAST for 5 minutes. Stir and continue cooking on ROAST for 5 to 6 minutes or until scallops are fork tender. Combine cream and egg yolk in small mixing bowl. Gradually stir into hot mixture. Recover.
4. Microwave on ROAST for3 to 4 minutes or until hot. Let stand, covered, 5 minutes before serving.