|Green onions||60 Milliliter|
|White wine/Red wine||190 Milliliter|
When using big scallops, cut them in half to make two round slices.
Leave the small ones whole.
Place the butter in an 8 x 8-inch (20 x 20 cm) glass or microwave-safe plastic dish and melt 2 minutes at HIGH.
Roll the scallops in absorbent paper.
Add to the butter.
Microwave 2 minutes at HIGH.
Remove scallops from butter with a perforated spoon, cover and let stand.
To the butter remaining in the pan add the green onions.
Stir well, microwave 2 minutes at HIGH.
Add the flour, stir until well mixed, add the wine and the cream.
Stir to mix.
Add the chopped tomato and the sugar.
Salt and pepper to taste.
Stir the whole, microwave 3 to 4 minutes at HIGH, stirring twice and cooking until creamy.
Add the scallops.
Let stand, covered, until ready to use.
To serve, either fill each shell, sprinkle with pars ley, place shells in the oven on a sheet of absorbent paper, warm, counting 1/2 minute per shell, or place in a ring of rice, sprinkle parsley over the whole, cover and warm up 3 minutes at MEDIUM-HIGH.