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Scallops Supreme

Microwave.Lady's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Finely chopped onion 1 Tablespoon, finely chopped
  All purpose flour 1⁄4 Cup (4 tbs), unsifted
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
  Bay leaf 1
  Light cream 1⁄2 Cup (8 tbs)
  Egg yolk 1
  Dried parsley flakes 1 Teaspoon
Directions

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.
Recover.
Microwave on medium for 3 to 4 minutes or until hot.
Let stand, covered, 5 minutes before serving.
Add parsley and serve.

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