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Coquilles Saint Jacques

Microwaverina's picture
Ingredients
  Scallops 1 Pound, Defrosted (Use Fresh Or Frozen)
  Onion 1 Small, finely chopped
  Fresh mushrooms 8 Ounce, sliced (1 Package)
  Lemon juice 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Bay leaf 1
  Savory 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Light cream 1 Cup (16 tbs)
  Dried bread crumbs 1⁄2 Cup (8 tbs)
  Lemon wedges 2
  Parsley sprigs 1
Directions

Cut scallops in half.
Spread on bottom of 2-quart casserole.
Set aside.
Combine butter and onions in 1-cup measure.
MICRO WAVE 3 MINUTES on HIGH, or until onions are transparent.
Stir in mushrooms and lemon juice.
Pour over scallops.
Add wine, bay leaf, savory, salt and pepper.
Cover.
MICROWAVE 4 to 6 MINUTES on '8', or until scallops are tender.
Remove bay leaf.
Drain and reserve liquid.
Place 3 tablespoons butter in 2-cup measure.
MICRO WAVE on HIGH until melted.
Blend in flour to make a smooth paste.
Stir in reserved liquid and cream.
Pour over scallops.
MICROWAVE 3 to 4 MINUTES on 8', or until sauce thickens.
Spoon mixture into serving shells or individual ramkins.
Sprinkle with bread crumbs.
Place 3 to 4 shells at a time in oven.
MICROWAVE 1 to 2 MINUTES on '8', per serving, or until piping hot.
Garnish with lemon wedges and parsley sprigs.

Recipe Summary

Course: 
Appetizer
Method: 
Microwaving

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