The General Electric Microwave Guide & Cookbook/1980

Coquillie St. Jacques
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 17-22 minutes


INGREDIENTS:
3 tablespoons butter 1 jar (4-oz) sliced mushrooms 2 green onions, sliced
1/4 cup chopped celery 2 tablespoons flour 1/2 teaspoon salt
1/4 teaspoon thyme 1 tablespoon pimiento, chopped 1/3 cup white wine
1 lb raw scallops 1/4 cup dairy half & half 1 egg yolk, beaten



1 In 2-qt casserole place butter, mushrooms, onions and celery. Microwave at high 2 to 3 minutes, stirring after 1 minute.
2 Stir in flour, salt, thyme and pimiento well, then wine and scallops, stirring again. Microwave at high 5 to 6 minutes, stirring after 3 minutes, until thickened.
3 Stir in half & half and egg yolk. Microwave at medium 3 to 4 minutes, stirring after 2 minutes.
4 Divide mixture among 4 scallop shells. Top with crumb mixture. Cover with wax paper. Microwave at medium high 7 to 9 minutes, rearranging after 4 minutes, until hot.
5 CRUMB MIXTURE: In small bowl, place 2 tablespoons butter. Microwave at high 1/4 to 1/2 minute, until melted. Stir in 1/4 cup fine dry bread crumbs and 2 tablespoons Parmesan cheese.

Back