Microwave Scallops Poulette Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Tablespoon, finley chopped | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup dry white wine or chicken broth | ||
| Mushroom | 1 Can (10oz), drained | |
| Sea scallops package | 1 , frozen | |
| Bay Leaf | 1 | |
| Light cream | 1/2 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Parsley flakes | 1 Teaspoon, dried | |
Directions
1. Combine butter and onion in 2-quart glass casserole.
2. Microwave on ROAST for 3 to 4 minutes or until onions are partly cooked. Blend in flour, salt and pepper. Stir in wine, mushrooms, scallops and bay leaf. Cover with glass lid or plastic wrap.
3. Microwave on ROAST for 5 minutes. Stir and continue cooking on ROAST for 5 to 6 minutes or until scallops are fork tender. Combine cream and egg yolk in small mixing bowl. Gradually stir into hot mixture. Recover.
4. Microwave on ROAST for3 to 4 minutes or until hot. Let stand, covered, 5 minutes before serving.
2. Microwave on ROAST for 3 to 4 minutes or until onions are partly cooked. Blend in flour, salt and pepper. Stir in wine, mushrooms, scallops and bay leaf. Cover with glass lid or plastic wrap.
3. Microwave on ROAST for 5 minutes. Stir and continue cooking on ROAST for 5 to 6 minutes or until scallops are fork tender. Combine cream and egg yolk in small mixing bowl. Gradually stir into hot mixture. Recover.
4. Microwave on ROAST for3 to 4 minutes or until hot. Let stand, covered, 5 minutes before serving.
Chef
