Coquilles St Jacques
|Lemon juice||3 Tablespoon|
|Mushrooms||1 Pound, cleaned and sliced|
|Dry white wine||1 Cup (16 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Buttered bread crumbs||3⁄4 Cup (12 tbs)|
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.