Scallops With Wine & Cheese Sauce
|Bay scallops||1 Pound|
|White wine||1⁄3 Cup (5.33 tbs)|
|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.
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.
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.
Spoon scallops and cheese sauce over English muffins.
Top with tomato mixture.