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Creamed Scallops In Wine Sauce

Microwave.Lady's picture
Creamed Scallops In Wine Sauce is an irresistible main dish which you would surely love to serve to your friends. Enjoy this delicious Creamed Scallops In Wine Sauce; I am sure you would love to try this Creamed Scallops In Wine Sauce again-n-again.
Ingredients
  Frozen scallops 1⁄2 Pound
  Butter/Margarine 1 Tablespoon
  Finely chopped onion 1 Tablespoon
  Lemon juice 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried marjoram leaves 4 , crushed
  Paprika 1 Dash
  White wine 6 Tablespoon
  Canned mushroom 4 Ounce, drained (1 Can)
  Butter/Margarine 3 Tablespoon
  Flour 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Finely chopped parsley 1 Teaspoon, finely chopped
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Seafood

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