Classic Coquille St Jacques
|White wine||1⁄4 Cup (4 tbs)|
|Sea scallops||1 Pound|
|Dried onion flakes||1 Tablespoon|
|White pepper||1 Dash|
|Milk/Half n half||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 jar)|
|Shredded swiss cheese||1⁄3 Ounce (1/3 cup)|
|Buttered bread crumbs||1⁄4 Cup (4 tbs)|
|Parsley flakes||1 Tablespoon|
Set Power Select at MEDIUM.
In round baking dish, pour wine over scallops; heat, covered, 5 to 6 minutes or until scallops are tender, stirring once.
Drain liquid and reserve 1/4 cup; let scallops stand, covered.
In medium glass bowl, heat butter and onion 3/4 to 1 minute; stir in flour and pepper.
Gradually add milk and reserved liquid, stirring until smooth.
Heat 3 to 3 1/2 minutes or until mixture is thickened, stirring twice.
Stir in mushrooms and cheese; add scallops.
Spoon mixture into 4 individual glass ramekins or serving dishes, top with bread crumbs and parsley.
Arrange ramekins on glass oven tray, heat 1 to 2 minutes or until heated through.