Recipe - Creamed Scallops In Wine Sauce (Coquilies St.

One half pound Frozen scallops
1 tablespoon Butter or margarine
1 tablespoon Finely chopped onion
1 One half teaspoon Lemon juice
One fourth teaspoon Salt
Few leaves dried marjoram,
crushed
ds Paprika
6 tablespoon White wine
4 ounce Can mushroom stems & pieces,
drained
3 tablespoon Butter or margarine
2 tablespoon Flour
One half cup Heavy cream
1 teaspoon Finely chopped parsley

1. If scallops are frozen, partially defrost according to package
directions. 2. In a deep, 1 1/2quart,heatresistant, nonmetallic
casserole place the 1 tablespoon butter or margarine and onion. Heat,
uncovered. in Microwave Oven 1 minute or until onion is tender. 3. Add
scallops. lemon juice, salt, marjoram, paprika and wine. Stir to combine.
Heat. covered, in Microwave Oven 3 minutes. 4. Add mushrooms and heat.
covered. in Microwave Oven 1 minute or until scallops are tender. Do not
overcook scallops as they will become tough. 5. Drain liquid and reserve.
Set scallops and liquid aside. 6. Melt the 3 tablespoons of butter or
margarine in a small heat resistant. nonmetallic bowl in Microwave Oven
30 seconds. Blend in flour. 7. Gradually stir in reserved scallop liquid
and cream. 8. Heat, uncovered in Microwave Oven 2 minutes or until
thickened and smooth. Stir in parsley. 9. Combine reserved scallop mixture
and sauce. Spoon mixture into 4 serving shells or small nonmetallic
ramekins. 10. Heat, uncovered, in Microwave Oven 3 minutes. If browning is
desired, place under broiler of conventional oven several minutes or until
lightly browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini