Coquille St Jacques
|Butter/Margarine||2 Tablespoon, divided|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|All purpose flour||2 Tablespoon|
|Grated lemon rind||1 Tablespoon|
|Raw scallops||1 Pound (Fresh)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Butter||3 Tablespoon, melted|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Place 2 tablespoons butter, celery, and mushrooms in a 2-quart casserole.
Microwave at HIGH 2 to 3 minutes.
Stir well at 1 minute intervals.
Stir in salt, flour, and lemon rind.
Add scallops and wine.
Microwave at HIGH 5 to 6 minutes or until thickened.
Stir after 2 or 3 minutes.
Carefully stir in half-and-half.
Microwave at HIGH 3 to 4 minutes.
Stir well after 2 minutes.
Microwave 3 tablespoons butter at HIGH 1 minute in a 2-cup glass measure.
Combine melted butter, crumbs, and cheese.
Divide scallop mixture among 4 individual ramekins or 4 clean scallop shells.
Top with crumb mixture.
Cover with waxed paper.
Microwave at MEDIUM-HIGH 6 to 9 minutes.
Rearrange or rotate after 3 or 4 minutes.
Let stand, covered, 3 to 5 minutes before serving.