• 4servings
  • 13minutes
  • 266calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter or margarine

  2. 1 tablespoon minced onion

  3. 2 tablespoons all-purpose flour

  4. 1 (4 ounce) can sliced mushrooms, drained

  5. 1/4 cup white wine

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon ground black pepper

  8. 1 pound bay scallops

  9. 1 bay leaf

  10. 2 teaspoons lemon juice

  11. 1/2 cup milk, light cream, or evaporated milk

  12. 1 egg yolk

  13. 1 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Combine butter and onion in a 2-quart, microwave-safe casserole. Cover, and microwave on High for 2 minutes. Stir in flour until well blended, then stir in mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon juice. Recover, and microwave on High for 6 minutes, or until the scallops turn opaque. Remove and discard the bay leaf.

  2. In a small bowl, stir together the milk and egg yolk until combined. Stir the hot liquid from the scallops, about 1 tablespoon at a time into the milk mixture. When combined, stir the sauce back into the scallops.

  3. Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.


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