Creamed Scallops In Wine Sauce (Coquilles St. Jacques)

Recipe Ingredients

1/2 lb	227g / 8oz	Frozen scallops
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	Finely chopped onion
1 1/2 teaspoons	7.5ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
		Few leaves dried marjoram - crushed
1		Paprika
6 tablespoons	90ml	White wine
1		Mushroom stems and pieces, -drained
3 tablespoons	45ml	Butter or margarine
2 tablespoons	30ml	Flour
1/2 cup	118ml	Heavy cream
1 teaspoon	5ml	Parsley - finely chopped

Recipe Instructions

1. If scallops are frozen, partially defrost according to package directions.

2. 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.

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.

Source:
Cooking Light, Sept. 1995, page 92

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