Creamed Scallops In Wine Sauce (coquilies St. Jacques) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Frozen scallops,
6 tbsp: White wine,
1 tbsp: Butter or margarine,
4 ounce: Can mushroom stems & pieces,
1 tbsp: Finely chopped onion,
-drained,
1 1/2 tsp: Lemon juice,
3 tbsp: Butter or margarine,
1/4 tsp: Salt,
2 tbsp: Flour,
Few leaves dried marjoram,
1/2 cup: Heavy cream,
-crushed,
1 tsp: Finely chopped parsley,
ds Paprika,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp