Creamed scallops in wine sauce (coquilies st.

4 Servings

Ingredients

Quantity Ingredient
½ pounds Frozen scallops
1 tablespoon Butter or margarine
1 tablespoon Finely chopped onion
1½ teaspoon Lemon juice
¼ teaspoon Salt
Few leaves dried marjoram, crushed
dash Paprika
6 tablespoons White wine
4 ounces Can mushroom stems & pieces, drained
3 tablespoons Butter or margarine
2 tablespoons Flour
½ cup Heavy cream
1 teaspoon Finely chopped parsley

Directions

1. If scallops are frozen, partially defrost according to package directions. 2. In a deep, 1½-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.

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