KChitwood Recipe • Scallops Poulette

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.

Ingredients

• ¼ cup butter or margarine
• 1 tablespoon minced onion
• 2 tablespoons all-purpose flour
• 1 (4 ounce) can sliced mushrooms, drained
• ¼ cup white wine
• ½ teaspoon salt
• ⅓ teaspoon ground black pepper
• 1 pound bay scallops
• 1 bay leaf
• 2 teaspoons lemon juice
• ½ cup milk, light cream, or evaporated milk
• 1 egg yolk
• 1 tablespoon chopped fresh parsley

Cooking Directions

1. 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.
2. 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.
3. Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.

Nutrition Facts

• calories266.4
• carbohydrateContent9.7 g
• cholesterolContent121.6 mg
• fatContent14.2 g
• fiberContent0.9 g
• proteinContent21.9 g
• saturatedFatContent8.2 g
• sodiumContent691.9 mg
• sugarContent2.4 g