Creamed Scallops In Wine Sauce
|Frozen scallops||1⁄2 Pound|
|Finely chopped onion||1 Tablespoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Dried marjoram leaves||4 , crushed|
|White wine||6 Tablespoon|
|Canned mushroom||4 Ounce, drained (1 Can)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1 Teaspoon, finely chopped|
If scallops are frozen, partially defrost according to package directions.
In a deep, 1 1/2 quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion.
Heat, uncovered, on full power 1 minute or until onion is tender.
Add scallops, lemon juice, salt, marjoram, paprika and wine.
Stir to combine.
Heat, covered, on full power 3 minutes.
Add mushrooms and heat, covered, on full power 1 minute or until scallops are tender.
Do not overcook scallops as they will become tough.
Drain liquid and reserve.
Set scallops and liquid aside.
Melt the 3 tablespoons of butter or margarine in a small heat-resistant, non-metallic bowl on full power 30 seconds.
Blend in flour.
Gradually stir in reserved scallop liquid and cream.
Heat, uncovered, on roast for 4 minutes or until thickened and smooth.
Stir in parsley.
Combine reserved scallop mixture and sauce.
Spoon mixture into 4 serving shells or small non-metallic ramekins.
Heat, uncovered, on roast for 5 minutes.
If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.