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Scallops In Cheddar Sauce

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Ingredients
  Butter/Margarine 3 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Scallops 1 Pound, rinsed and cut into bite size pieces
  Dry white wine 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
Directions

Place 1 tablespoon of the butter in a 9 or 10 inch glass pie plate.
Microwave, uncovered, on HIGH (100%) for 30 seconds.
Stir in mushrooms.
Microwave, uncovered, on HIGH (100%) for 4 minutes (stirring after 2 minutes) or until soft.
With a slotted spoon, lift out mushrooms and set aside.
Drain off liquid.
In same dish, place scallops and 1/2 cup of the wine.
Cover with plastic wrap.
Microwave on HIGH (100%) for 2 1/2 to 3 minutes (stirring every minute) or until scallops are opaque throughout.
With a slotted spoon, lift out scallops and set aside.
Drain poaching liquid into a 1 cup glass measure; you should have 1 cup.
If not, add wine to make 1 cup total.
Place remaining 2 tablespoons butter in dish.
Microwave, uncovered, on HIGH (100%) for 30 seconds.
Stir in flour and salt.
Microwave, uncovered, on HIGH (100%) for 1 minute or until bubbly.
Slowly stir in poaching liquid.
Microwave, uncovered, on HIGH (100%) for 3 minutes (stirring every minute) or until sauce is bubbly and thickened.
Add cheese and stir until melted; stir in mushrooms and scallops.
Spoon mixture into 4 scallop shells or individual ramekins. (At this point you may cover and refrigerate until next day.)
To serve, microwave, uncovered, on HIGH (100%) for 1 to 1 1/2 minutes (2 to 2 1/2 minutes, if refrigerated) or until heated through.
Garnish each serving with parsley.

Recipe Summary

Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Seafood
Interest: 
Party

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