|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.
Serving size: Complete recipe
Calories 1187 Calories from Fat 278
% Daily Value*
Total Fat 31 g47.8%
Saturated Fat 18 g90.2%
Trans Fat 0 g
Cholesterol 233.8 mg77.9%
Sodium 1348.5 mg56.2%
Total Carbohydrates 96 g32.1%
Dietary Fiber 5 g20.1%
Sugars 28 g
Protein 92 g184.6%
Vitamin A 135.8% Vitamin C 156.4%
Calcium 36.3% Iron 36.8%
*Based on a 2000 Calorie diet