posted by kothie 02-07-100 5:38 PM
Creamed Scallops in Wine Sauce (Coquilies St. Jacques)
Category: Appetizers, Main Dishes, Microwave, Scallops, Seafood
Yield: 4 servings
1/2 lbs. Frozen scallops
1 tbsp. Butter or margarine
1 tbsp. Finely chopped onion
1 1/2 tsp. Lemon juice
1/4 tsp. Salt
Few leaves dried marjoram, crushed
6 tbsp. White wine
4 oz. Can mushroom stems and pieces, drained
3 tbsp. Butter or margarine
2 tbsp. Flour
1/2 cup Heavy cream
1 tsp. Finely chopped parsley
If scallops are frozen, partially defrost according to package directions.
In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion. Heat, uncovered, in microwave oven 1 minute or until onion is tender. Add scallops, lemon juice, salt, marjoram, paprika and wine. Stir to combine.
Heat, covered, in microwave oven 3 minutes. Add mushrooms and heat, covered, in microwave oven 1 minute or until scallops are tender. Do not overcook scallops as they will become tough. Drain liquid and reserve. Set scallops and liquid aside.
Melt the 3 tablespoons of butter or margarine in a small heat- resistant, non-metallic bowl in microwave oven 30 seconds. Blend in flour. Gradually stir in reserved scallop liquid and cream.
Heat, uncovered in microwave oven 2 minutes or until thickened and smooth. Stir in parsley.
Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins.
Heat, uncovered, in microwave oven 3 minutes.
If browning is desired, place under broiler of conventional oven several minutes or until lightly browned
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