Scallops Supreme Recipe
Summary
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
Combine butter and onion in 2-quart glass casserole.
Microwave, uncovered, on medium 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.
Microwave on medium for 5 minutes.
Stir and continue cooking on medium for 5 to 6 minutes or until scallops are fork tender.
Combine cream and egg yolk in small mixing bowl.
Gradually stir into hot scallop mixture.
Recover.
Microwave on medium for 3 to 4 minutes or until hot.
Let stand, covered, 5 minutes before serving.
Add parsley and serve.
Microwave, uncovered, on medium 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.
Microwave on medium for 5 minutes.
Stir and continue cooking on medium for 5 to 6 minutes or until scallops are fork tender.
Combine cream and egg yolk in small mixing bowl.
Gradually stir into hot scallop mixture.
Recover.
Microwave on medium for 3 to 4 minutes or until hot.
Let stand, covered, 5 minutes before serving.
Add parsley and serve.
Chef
