Scallops Veronique Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Scallops Veronique using this recipe. I will prepare this Scallops Veronique as Side Dish for a get-together I am soon going to host. The main ingredient in Scallops Veronique is Seafood. You will be ever grateful to the French people for sharing this addictive Scallops Veronique recipe with the world! I am certain both of us will concur that this Scallops Veronique is simply scrumptious.
Ingredients
2 tablespoons butter or margarine
1/4 cup chopped shallots
2 tablespoons cornstarch
1/4 teaspoon ground mace
1-1/2 cups strained fish stock or chicken broth
1/4 cup dry white wine
1 tablespoon lemon juice
1 lb. scallops, poached
1 cup seedless green grapes, halved
Hot cooked white and wild rice
Directions
1. In a deep 2-quart casserole with lid, combine butter or margarine and shallots. Microwave at 100% (high) 2 to 2-1/2 minutes or until shallots are tender. Stir in cornstarch and mace. Microwave at 100% (high) 30 seconds.
2. Whisk in stock or broth and wine. Microwave at 100% (high) 4 to 5 minutes or until thickened and bubbly; stir every 1 minute. Mixture should be thick and smooth. Stir in lemon juice; gently fold in scallops.
3. Cover and microwave at 100% (high) 3 to 3-1/2 minutes or until heated through. Stir in grapes. Let stand, covered, 5 minutes. Serve over hot rice. Sprinkle with paprika.
2. Whisk in stock or broth and wine. Microwave at 100% (high) 4 to 5 minutes or until thickened and bubbly; stir every 1 minute. Mixture should be thick and smooth. Stir in lemon juice; gently fold in scallops.
3. Cover and microwave at 100% (high) 3 to 3-1/2 minutes or until heated through. Stir in grapes. Let stand, covered, 5 minutes. Serve over hot rice. Sprinkle with paprika.
