| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Appetizers, Microwave |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Frozen scallops |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Finely chopped onion |
| 1 1/2 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
|
|
Few leaves dried marjoram, crushed |
|
ds |
Paprika |
| 6 |
tb |
White wine |
| 4 |
oz |
Can mushroom stems & pieces, drained |
| 3 |
tb |
Butter or margarine |
| 2 |
tb |
Flour |
| 1/2 |
c |
Heavy cream |
| 1 |
ts |
Finely chopped parsley |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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