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Scallops With Wine & Cheese Sauce

Microwave.Lady's picture
  Bay scallops 1 Pound
  White wine 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 3 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon, divided
  Shredded colby cheese 2 Cup (32 tbs)
  All purpose flour 1 Tablespoon
  Seeded chopped tomato 1⁄4 Cup (4 tbs)
  Snipped fresh parsley 1 Tablespoon
  Sliced green onion 1 Tablespoon
  Olive oil 1 Teaspoon
  English muffins 4 , split and toasted

Place scallops in 9-inch square baking dish.
Cover with plastic wrap.
Microwave at 50% (Medium) for 6 to 9 minutes, or until scallops are opaque, stirring 2 or 3 times.
Set aside.
In 2-quart casserole, combine wine, butter, dry mustard and 1/8 teaspoon garlic powder.
Microwave at High for 2 1/2 to 3 1/2 minutes, or until mixture boils.
In large plastic food storage bag, combine cheese and flour.
Shake to coat.
Stir into wine and butter mixture.
Reduce power to 50% (Medium).
Microwave for 1 1/2 to 2 minutes, or until mixture can be stirred smooth, stirring after every minute.
Drain scallops.
Stir scallops into cheese sauce.
Microwave at 50% (Medium) for 1 to 2 minutes, or until heated through.
In small mixing bowl, combine tomato, parsley, onion, olive oil and remaining 1/8 teaspoon garlic powder.
Mix well.
Spoon scallops and cheese sauce over English muffins.
Top with tomato mixture.

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Scallops With Wine & Cheese Sauce Recipe