A recipe for Creamed Scallops In Wine Sauce (Coquilies St. Jacques). Follow the simple recipe instructions for Creamed Scallops In Wine Sauce (Coquilies St. Jacques) shared by other home cooking experts.
Ingredients
1/2 lb Frozen scallops1 tb Butter or margarine
1 tb Finely chopped onion
1 1/2 ts Lemon juice
1/4 ts Salt
Few leaves dried marjoram, crushed
ds Paprika
6 tb White wine
4 oz Can mushroom stems and pieces, drained
3 tb Butter or margarine
2 tb Flour
1/2 c Heavy cream
1 ts Finely chopped parsley
Directions
1. If scallops are frozen, partially defrost according to packagedirections. 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.
