scallops poulette

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 13 mins Ready Time: 33 mins


• 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, , 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.