Scallops In Cream Sauce
|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.