| 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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