Scallops Poulette recipe

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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
⅛ 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

Nutrition Info

266.4 calories
carbohydrate: 9.7 g
cholesterol: 121.6 mg
fat: 14.2 g
fiber: 0.9 g
protein: 21.9 g
saturatedFat: 8.2 g
servingSize: -
sodium: 691.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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