Scallops Saint-Jacques Recipe
Have you experienced the joy of this Scallops Saint-jacques recipe, yet? This Scallops Saint-jacques when served as Side Dish is sure to please your family members. Have faith in me and try this Scallops Saint-jacques.
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 pars ley, 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.
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 pars ley, 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.
