|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Tablespoon, finely chopped|
|All purpose flour||1⁄4 Cup (4 tbs), unsifted|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Frozen sea scallops||12 Ounce, thawed (1 Package)|
|Light cream||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||1 Teaspoon|
Combine butter and onion in 2-quart glass casserole.
Microwave, uncovered, on medium for 3 to 4 minutes or until onions are partly cooked.
Blend in flour, salt and pepper.
Stir in wine, mushrooms, scallops and bay leaf.
Cover with glass lid or plastic wrap.
Microwave on medium for 5 minutes.
Stir and continue cooking on medium for 5 to 6 minutes or until scallops are fork tender.
Combine cream and egg yolk in small mixing bowl.
Gradually stir into hot scallop mixture.
Microwave on medium for 3 to 4 minutes or until hot.
Let stand, covered, 5 minutes before serving.
Add parsley and serve.