Recipe ingredients
- 1 pound sea scallops
- 1 cup white wine
- 3/4 cup water
- 1 tablespoon lemon juice
- 1 bay leaf
- 1 tablespoon parsley, chopped
- 1/4 pound mushrooms, chopped
- 6 tablespoons butter
- 4 tablespoons flour
- 2 egg yolks
- 4 tablespoons heavy cream
- Bread crumbs
Recipe method
- In a 3-quart casserole dish, combine wine, water, lemon juice, bay leaf and parsley.
- Cover and microwave for 3 minutes.
- Add scallops and mushrooms, cover and cook for 6 minutes on medium-high. Stir once.
- Remove bay leaf and drain, reserving 1 3/4 cups broth.
- In small bowl, melt 4 tablespoons butter, stir in flour and add reserved broth. Whisk thoroughly.
- Microwave 3 to 4 minutes until thick and smooth.
- Blend egg yolks and cream and add to sauce.
- Stir and cook an additional 2-3 minutes. Do not overcook.
- Place scallops and mushrooms into a 7 x 12-inch dish.
- Spoon cream sauce over and sprinkle with bread crumbs. Dot with butter.
- Microwave on high 2 minutes to heat through.
- Garnish with parsley and paprika.
- If desired, can be browned 10 minutes in 400 degree F oven.
Other sea recipes:
Scallops coquille St Jacques recipe
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