Scallops Poulette

SUBMITTED BY: KChitwood

"A quick and easy, but tasty microwaved scallop recipe. Great even for beginner cooks. My mother had given me this recipe, I'm not sure where she got it from, but I have made my own adaptations to it. Poulette is a French cooking term, referring to the type of sauce."

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PREP TIME	20 Min
COOK TIME	13 Min
READY IN	33 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup butter or margarine
1 tablespoon minced onion
2 tablespoons all-purpose flour
1 (4 ounce) can sliced mushrooms, drained
1/4 cup white wine
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound bay scallops
1 bay leaf
2 teaspoons lemon juice
1/2 cup milk, light cream, or evaporated milk
1 egg yolk
1 tablespoon chopped fresh parsley

DIRECTIONS

Combine butter and onion in a 2-quart, microwave-safe casserole. Cover, and microwave on High for 2 minutes. Stir in flour until well blended, then stir in mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon juice. Recover, and microwave on High for 6 minutes, or until the scallops turn opaque. Remove and discard the bay leaf.
In a small bowl, stir together the milk and egg yolk until combined. Stir the hot liquid from the scallops, about 1 tablespoon at a time into the milk mixture. When combined, stir the sauce back into the scallops.
Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.