Scallops

1 cup white wine

3/4 cup water

1 tablespoon lemon juice

1 bay leaf

1 tablespoon parsley , chopped

1/4 pound mushrooms, chopped

6 tablespoons butter

4 tablespoons flour

2 egg yolks

4 tablespoons heavy cream

Bread crumbs

In a 3−quart casserole dish, combine wine, water, lemon juice, bay leaf and parsley. Cover and 100% for 3 minutes.

Add scallops and mushrooms, cover and cook for 6 minutes on medium−high; stir once. Remove bay

leaf and drain, reserving 1 3/4 cups broth.

In small bowl, melt 4 tablespoons butter, stir in flour and add reserved broth. Whisk thoroughly.

3 to 4 minutes until thick and smooth.

2−

3 minutes. Don't overcook.

Place scallops and mushrooms into a 7 x 12−inch dish. Spoon cream sauce over and sprinkle with

bread crumbs. Dot with butter.

Microwave on high 2 minutes to heat through. Garnish with parsley and paprika. If desired, can be

10 minutes in

400 degree F oven.