You are here

Scallops In Cream Sauce

Microwaverina's picture
  Butter/Margarine 1 Tablespoon
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced green onion 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Bay scallops/Halved sea scallops 1 Pound
  Chablis/Other dry white wine 2 Tablespoon
  Grated parmesan cheese 4 Teaspoon, grated
  Paprika To Taste (Garnish)

1. In 1 1/2-quart microwave-safe casserole, combine butter, mushrooms, green onion and garlic. Cover with lid; microwave on high 3 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup until smooth. Stir in scallops and wine. Microwave, uncovered, on high 10 minutes or until scallops are opaque, stirring twice during cooking. Let stand, uncovered, 2 minutes. Divide among 4 individual casseroles or shells; sprinkle with cheese and paprika.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (15 votes)