Creamed Scallops In Wine Sauce Recipe
Creamed Scallops In Wine Sauce is an irresistible main dish which you would surely love to serve to your friends. Enjoy this delicious Creamed Scallops In Wine Sauce; I am sure you would love to try this Creamed Scallops In Wine Sauce again-n-again.
Ingredients
1/2 pound frozen scallops
1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
Few leaves dried marjoram, crushed
Dash paprika
6 tablespoons white wine
1 (4-ounce) can mushroom stems and pieces, drained
3 tablespoons butter or margarine
2 tablespoons flour
1/2 cup heavy cream
1 teaspoon finely chopped parsley
Directions
If scallops are frozen, partially defrost according to package directions.
In a deep, 1 1/2 quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion.
Heat, uncovered, on full power 1 minute or until onion is tender.
Add scallops, lemon juice, salt, marjoram, paprika and wine.
Stir to combine.
Heat, covered, on full power 3 minutes.
Add mushrooms and heat, covered, on full power 1 minute or until scallops are tender.
Do not overcook scallops as they will become tough.
Drain liquid and reserve.
Set scallops and liquid aside.
Melt the 3 tablespoons of butter or margarine in a small heat-resistant, non-metallic bowl on full power 30 seconds.
Blend in flour.
Gradually stir in reserved scallop liquid and cream.
Heat, uncovered, on roast for 4 minutes or until thickened and smooth.
Stir in parsley.
Combine reserved scallop mixture and sauce.
Spoon mixture into 4 serving shells or small non-metallic ramekins.
Heat, uncovered, on roast for 5 minutes.
If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.
In a deep, 1 1/2 quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion.
Heat, uncovered, on full power 1 minute or until onion is tender.
Add scallops, lemon juice, salt, marjoram, paprika and wine.
Stir to combine.
Heat, covered, on full power 3 minutes.
Add mushrooms and heat, covered, on full power 1 minute or until scallops are tender.
Do not overcook scallops as they will become tough.
Drain liquid and reserve.
Set scallops and liquid aside.
Melt the 3 tablespoons of butter or margarine in a small heat-resistant, non-metallic bowl on full power 30 seconds.
Blend in flour.
Gradually stir in reserved scallop liquid and cream.
Heat, uncovered, on roast for 4 minutes or until thickened and smooth.
Stir in parsley.
Combine reserved scallop mixture and sauce.
Spoon mixture into 4 serving shells or small non-metallic ramekins.
Heat, uncovered, on roast for 5 minutes.
If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
