Scallops Coquille St. Jacques
Ingredients
- 1 lb sea scallops
- 1 cup dry white wine
- 0.8 cup water
- 1 tbsp lemon juice
- 1 count bay leaf
- 1 tbsp fresh parsley, chopped
- 0.3 lb mushrooms, chopped
- 6 tbsp butter, divided
- 4 tbsp all-purpose flour
- 2 count egg yolks
- 4 tbsp heavy cream
- 0.3 cup dry bread crumbs
Instructions
- 1
Combine wine, water, lemon juice, bay leaf, and parsley in a large microwave-safe casserole. Microwave on HIGH for 3 minutes.
- 2
Add scallops and mushrooms. Cover and microwave on medium-high for 6 minutes, stirring once. Remove bay leaf and drain, reserving 1 3/4 cups of the broth.
- 3
In a small bowl, melt 4 tablespoons butter. Stir in flour and gradually add the reserved broth, whisking thoroughly. Microwave 3 to 4 minutes, stirring, until thick and smooth.
- 4
Blend egg yolks and cream together, then add to the sauce. Stir and cook an additional 2 to 3 minutes — do not overcook.
- 5
Place scallops and mushrooms in a buttered baking dish. Spoon cream sauce over the top. Sprinkle with bread crumbs and dot with remaining butter.
- 6
Microwave on HIGH 2 minutes to heat through, or broil in a 400 degree F oven for 10 minutes until lightly browned. Garnish with parsley and paprika.