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
1 few leaves dried marjoram, crushed
1 dash paprika
6 tablespoons white wine
4 oz 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 package directions.
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.
Add scallops, lemon juice, salt, marjoram, paprika and wine. Stir to combine. Heat, covered in Microwave Oven 3 minutes.
Add mushrooms and heat covered in Microwave Oven 1 minute or until scallops are tender. 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 !!