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Microwave Scallops Poulette

Microwave.Lady's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Finely chopped onion 1 Tablespoon
  Unsifted all purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
  Bay leaf 1
  Light cream 1⁄2 Cup (8 tbs)
  Egg yolk 1
  Dried parsley flakes 1 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Seafood

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