Creamed Scallops in Wine Sauce

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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:

1. Partially defrost scallops according to packagedirections.

2. 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.

3. Add scallops, lemon juice, salt, marjoram, paprika and wine. Stir tocombine. Heat, covered in Microwave Oven 3 minutes.

4. Add mushrooms and heat covered in Microwave Oven 1 minute or until scallops aretender. 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. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley.

8. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins.

9. 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 !!
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