Recipe Categories
Seafood
Wine Seafood

Lynn's Creamed Scallops In Wine Sauce

Ingredients

    1/2 lb frozen scallops
      1 tb butter or margarine
      1 tb finely chopped onion
  1 1/2 ts lemon juice
    1/4 ts salt
      1    few leaves dried marjoram,
           -crushed
      1 ds paprika
      6 tb white wine
      4 oz can mushroom stems & pieces,
           - draine; d
      3 tb butter or margarine
      2 tb flour
    1/2 c  heavy cream
      1 ts finely chopped parsley

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.