Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Frozen scallops

  2. 1 tablespoon 15ml Butter or margarine

  3. 1 tablespoon 15ml Finely chopped onion

  4. 1 1/2 teaspoons 7 1/2ml Lemon juice

  5. 1/4 teaspoon 1 1/3ml Salt Few leaves dried marjoram - crushed

  6. 1 Paprika

  7. 6 tablespoons 90ml White wine

  8. 1 Mushroom stems and pieces, -drained

  9. 3 tablespoons 45ml Butter or margarine

  10. 2 tablespoons 30ml Flour

  11. 1/2 cup 118ml Heavy cream

  12. 1 teaspoon 5ml Parsley - finely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. If scallops are frozen, partially defrost according to package directions.

  2. 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.

  3. Add scallops. lemon juice, salt, marjoram, paprika and wine. Stir to combine. Heat. covered, in Microwave Oven 3 minutes.

  4. Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender. Do not overcook scallops as they will become tough.

  5. Drain liquid and reserve. Set scallops and liquid aside.

  6. Melt the 3 tablespoons of butter or margarine in a small heat- resistant. non-metallic bowl in Microwave Oven 30 seconds. Blend in flour.

  7. Gradually stir in reserved scallop liquid and cream.

  8. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley.

  9. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins.

  10. . 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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