| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Microwave, Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 3 |
tb |
Green onion; minced |
| 6 |
|
Garlic cloves; minced or pressed |
| 3 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1/2 |
lb |
Medium Size Shrimp; Shelled And, De Veined |
| 1/2 |
lb |
Scallops |
| 1/3 |
c |
Dry white wine |
| 1/2 |
ts |
Grated lemon peel |
| 2 |
tb |
Parsley; minced |
| 1/8 |
ts |
Hot pepper sauce |
INSTRUCTIONS
Combine butter, green onions, garlic, lemon juice and salt in a 2 quart
casserole. Microwave at high (100%) until hot and bubbly, 3 to 4 minutes.
Mix in mushrooms, shrimp and scallops, coating well. Microwave at medium
high (70%) until shrimp are pink and scallops opaque, 5 to 6 minutes. Stir
in wine, lemon juice, parsley and hot pepper sauce. Microwave at medium
high (70%) until heated through, 1 1/2 minutes. Turn into serving dish and
garnish with lemon slices. Serve with rice. Makes 4 servings.
Recipe by: Microwave
Posted to recipelu-digest Volume 01 Number 214 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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