Creamy Scallops In Patty Shells
|Frozen patty shells||8|
|Finely chopped celery||2 Tablespoon|
|Finely chopped green onion||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Dried tarragon leaves||1⁄4 Teaspoon|
|Bay scallops||1⁄2 Pound|
Bake patty shells according to package directions.
In 1 /2-quart casserole, combine butter, celery and onion.
Microwave at High for 3 to 4 minutes, or until tender, stirring once.
Stir in flour.
Blend in milk.
Stir in mushrooms, salt, Worcestershire sauce, tarragon and cayenne.
Microwave, uncovered, at High for 5 to 7 minutes, or until mixture thickens and bubbles, stirring after every 2 minutes.
Stir in scallops.
Reduce power to 70% (Medium High).
Microwave for 4 to 6 minutes, or until scallops are firm and opaque, stirring once.
Spoon into prepared patty shells.