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Scallops St Jacques Microwave Method

Microwaverina's picture
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Scallops 500 Gram
  White wine 1⁄2 Cup (8 tbs)
  Butter 60 Gram
  Flour 1⁄3 Cup (5.33 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Shallots 3 , chopped
  Cream 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon, chopped
  Lemon juice 2 Teaspoon
  Butter 1 Tablespoon
  Mustard 1 Teaspoon
  Salt To Taste
Directions

1.
Place scallops in a small bowl, pour over wine.
Cover and cook for 4-5 minutes on MEDIUM.
Drain.
2.
Melt butter in a large jug on HIGH for 40 seconds, stir in flour, cook for 1 minute on HIGH.
Gradually stir in milk and shallots.
Cook a further 4 minutes on HIGH, stirring twice.
3.
Add cream, mustard, salt and pepper, parsley and lemon juice.
Add scallops to sauce, mix well.
4.
Spoon scallop mixture into a baking dish, ramekins or small bowls.
Dot each dish with extra butter.
Cook for 8-10 minutes on MEDIUM HIGH.
6.
Brown under a grill if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Seafood
Servings: 
4

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