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Coquilles St Jacques

Microwaverina's picture
Ingredients
  Butter 2 Tablespoon
  Lemon juice 3 Tablespoon
  Mushrooms 1 Pound, cleaned and sliced
  Dry white wine 1 Cup (16 tbs)
  Thyme 1⁄4 Teaspoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Scallops 1 Pound
  Butter 1 1⁄2 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Buttered bread crumbs 3⁄4 Cup (12 tbs)
Directions

1. Put 2 tablespoons butter, lemon juice and mushrooms into a 2-quart glass baking dish. Cook uncovered in microwave oven 5 minutes at HIGH; stir once. Drain mushrooms and set aside.
2. Combine wine, thyme, bay leaf, salt and pepper in the glass baking dish. Add scallops. Cover with plastic wrap. Cook in microwave oven 5 minutes at HIGH, or until tender; stir once. Drain, reserving 1/2 cup broth. Discard bay leaf. Set scallops aside.
3. Melt remaining butter in the glass baking dish in microwave oven (about 15 seconds at HIGH). Add flour and blend to a smooth paste. Gradually add milk and reserved broth, stirring constantly. Cook uncovered 5 minutes at HIGH, or until thickened; stir after 3 minutes, then at the end of each 30 seconds.
4. Add mushrooms and scallops to white sauce; mix thoroughly. Sprinkle bread crumbs over top. Cook uncovered in microwave oven 4 minutes at HIGH; rotate dish one-half turn once.

Recipe Summary

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

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