Scallops St Jacques Microwave Method Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
500 g scallops
1/2 cup white wine
60 g butter
1/3 cup flour
1 1/2 cups milk
3 shallots, chopped
1/2 cup cream
1/2 teaspoon mustard salt and pepper
1 tablespoon parsley, chopped
2 teaspoons lemon juice
2 tablespoons cornflake crumbs
1 tablespoon breadcrumbs
1 tablespoon butter, extra
Directions
1.
Place scallops in a small bowl, pour over wine.
Cover and cook for 4-5 minutes on MEDIUM.
Drain.
2.
Melt butter in a large jug on HIGH for 40 seconds, stir in flour, cook for 1 minute on HIGH.
Gradually stir in milk and shallots.
Cook a further 4 minutes on HIGH, stirring twice.
3.
Add cream, mustard, salt and pepper, parsley and lemon juice.
Add scallops to sauce, mix well.
4.
Spoon scallop mixture into 4 scallop shells, ramekins or small bowls.
Top with combined cornflake crumbs and bread crumbs.
Dot each dish with extra butter.
5.
Cook for 8-10 minutes on MEDIUM HIGH.
6.
Brown under a grill if desired.
Place scallops in a small bowl, pour over wine.
Cover and cook for 4-5 minutes on MEDIUM.
Drain.
2.
Melt butter in a large jug on HIGH for 40 seconds, stir in flour, cook for 1 minute on HIGH.
Gradually stir in milk and shallots.
Cook a further 4 minutes on HIGH, stirring twice.
3.
Add cream, mustard, salt and pepper, parsley and lemon juice.
Add scallops to sauce, mix well.
4.
Spoon scallop mixture into 4 scallop shells, ramekins or small bowls.
Top with combined cornflake crumbs and bread crumbs.
Dot each dish with extra butter.
5.
Cook for 8-10 minutes on MEDIUM HIGH.
6.
Brown under a grill if desired.
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