Microwave Scallops Poulette Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Butter/Margarine1⁄4 Cup (4 tbs)
 Finely chopped onion1 Tablespoon
 Unsifted all purpose flour1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Dry white wine/Chicken broth1⁄2 Cup (8 tbs)
 Canned mushroom stems and pieces4 Ounce, drained (1 Can)
 Frozen sea scallops12 Ounce, thawed (1 Package)
 Bay leaf1
 Light cream1⁄2 Cup (8 tbs)
 Egg yolk1
 Dried parsley flakes1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1440 Calories from Fat 804

% Daily Value*

Total Fat 91 g140.5%

Saturated Fat 53.6 g268.1%

Trans Fat 0 g

Cholesterol 619.3 mg

Sodium 2353.6 mg98.1%

Total Carbohydrates 39 g12.9%

Dietary Fiber 3.8 g15.4%

Sugars 2.5 g

Protein 93 g185.9%

Vitamin A 68.2% Vitamin C 14%

Calcium 21.7% Iron 42.2%

*Based on a 2000 Calorie diet

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.
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