Scallops Veronique Recipe
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.
Questions, Comments and Reviews
By Same Chef
Chef
