Scallops Saint Jacques Recipe
Ingredients
1 lb (500 g) fresh scallops
2 tbsp (30 mL) butter
1/4 cup (60 mL) green onions, chopped
2 tbsp (30 mL) flour
3/4 cup (190 mL) white or red wine
1/4 cup (60 mL) rich cream
1 small tomato, peeled, seeded and chopped
1/4 tsp (1 mL) sugar
Salt and pepper to taste
2 tbsp (30 mL) parsley, finely chopped
Directions
€¢ When using big scallops, cut them in half to make two round slices. Leave the small ones whole.
€¢ Place the butter in an 8 x 8-inch (20 x 20 cm) glass or microwave-safe plastic dish and melt 2 minutes at HIGH.
€¢ Roll the scallops in absorbent paper. Add to the butter.
€¢ Microwave 2 minutes at HIGH. Stir well.
€¢ Remove scallops from butter with a perforated spoon, cover and let stand.
€¢ To the butter remaining in the pan add the green onions. Stir well, microwave 2 minutes at HIGH.
€¢ Add the flour, stir until well mixed, add the wine and the cream. Stir to mix.
€¢ Add the chopped tomato and the sugar. Salt and pepper to taste.
€¢ Stir the whole, microwave 3 to 4 minutes at HIGH, stirring twice and cooking until creamy. Adjust seasoning.
€¢ Add the scallops. Let stand, covered, until ready to use.
€¢ To serve, either fill each shell, sprinkle with parsley, place shells in the oven on a sheet of absorbent paper, warm, counting 1/2 minute per shell, or place in a ring of rice, sprinkle parsley over the whole, cover and warm up 3 minutes at MEDIUM-HIGH.
€¢ Place the butter in an 8 x 8-inch (20 x 20 cm) glass or microwave-safe plastic dish and melt 2 minutes at HIGH.
€¢ Roll the scallops in absorbent paper. Add to the butter.
€¢ Microwave 2 minutes at HIGH. Stir well.
€¢ Remove scallops from butter with a perforated spoon, cover and let stand.
€¢ To the butter remaining in the pan add the green onions. Stir well, microwave 2 minutes at HIGH.
€¢ Add the flour, stir until well mixed, add the wine and the cream. Stir to mix.
€¢ Add the chopped tomato and the sugar. Salt and pepper to taste.
€¢ Stir the whole, microwave 3 to 4 minutes at HIGH, stirring twice and cooking until creamy. Adjust seasoning.
€¢ Add the scallops. Let stand, covered, until ready to use.
€¢ To serve, either fill each shell, sprinkle with parsley, place shells in the oven on a sheet of absorbent paper, warm, counting 1/2 minute per shell, or place in a ring of rice, sprinkle parsley over the whole, cover and warm up 3 minutes at MEDIUM-HIGH.
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