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Creamed Scallops In Wine Sauce (Coquilies St. Jacques)

Creamed Scallops In Wine Sauce (Coquilies St. Jacques) is built on Butter Or Margarine, Onion, Lemon Juice, Salt, and Flour. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 1/2 tsp
• 1/4 tsp
• 3 tbsp
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   In a deep, 1 1/2-quart,heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion.

2. 2

   Heat, uncovered. in Microwave Oven 1 minute or until onion is tender.

3. 3

   3. Add scallops. lemon juice, salt, marjoram, paprika and wine.

4. 4

   Stir to combine. Heat. covered, in Microwave Oven 3 minutes.

5. 5

   Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender.

6. 6

   Do not overcook scallops as they will become tough.

7. 7

   5. Drain liquid and reserve. Set scallops and liquid aside.

8. 8

   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.

9. 9

   7. Gradually stir in reserved scallop liquid and cream.

10. 10

    8. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley.

11. 11

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

12. 12

    10. Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.