Scallops Poulette recipe
All Recipes World Cuisine Recipes European FrenchIngredients
- 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 caloriescarbohydrate: 9.7 gcholesterol: 121.6 mgfat: 14.2 gfiber: 0.9 gprotein: 21.9 gsaturatedFat: 8.2 gservingSize: -sodium: 691.9 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Scallops Poulette
Directions
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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.