Creamed Scallops In Wine Sauce (Coquilies St.)

Creamed Scallops In Wine Sauce (Coquilies St.)

1/2 lb frozen scallops
1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1 few leaves dried marjoram, crushed
1 dash paprika
6 tablespoon white wine
4 oz can mushroom stems & pieces, drain; e, d
3 tablespoon butter or margarine
2 tablespoon flour
1/2 cup heavy cream
1 teaspoon finely chopped parsley
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.