| Creamed Scallops in Wine Sauce
Ingredients: 1/2 pound frozen scallops 1 tablespoon butter or margarine 1 tablespoon finely chopped onion 1 1/2 teaspoon lemon juice 1/4 teaspoon salt Few leaves dried marjoram, crushed 1 dash paprika 6 tablespoons white wine 4 ounces can mushroom stems and pieces, drained 3 tablespoons butter or margarine 2 tablespoons flour 1/2 cup heavy cream 1 teaspoon finely chopped parsley
Directions:
- Partially defrost scallops according to packagedirections.
- In a deep, 1 1/2-quart, heat-resistant, non-metalliccasserole place the 1 tablespoon butter or margarine and onion. Heat,uncovered in Microwave Oven 1 minute or until onion is tender.
- Add scallops, lemon juice, salt, marjoram, paprika and wine. Stir tocombine. Heat, covered in Microwave Oven 3 minutes.
- Add mushrooms and heat covered in Microwave Oven 1 minute or until scallops aretender. Do not overcook scallops as they will become tough.
- Drain liquid and reserve. Set scallops and liquid aside.
- Melt the 3 tablespoons of butter or margarine in a small heat-resistant, non-metallic bowl in Microwave Oven 30 seconds. Blend in flour.
- Gradually stir in reserved scallop liquid and cream. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley.
- Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins.
- Heat, uncovered in Microwave Oven 3 minutes. If browning is desired,place under broiler of conventional oven until lightly browned.
Enjoy your meal !! Bon Appétit !! Bon appetito !! Guten Appetite !! Buon Apetite !! Bom apetite !!
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