- 2 tablespoons [30 g] butter
- 1 large onion, chopped
- 1/2 cup [70 g] all-purpose flour
- 1 3/4 cups [440 mL] water
- 8 ounces [227 g] freshly sliced mushrooms
- 12 fresh scallops, halved [approximately 1 pound / 454 g], corals reserved
- 1 tablespoon [15 mL] lemon juice
- Salt and pepper, to taste
- 1 cube fish or vegetable broth concentrate
- 1 egg yolk
- 2 tablespoons [30 mL] heavy cream [35%]
- 2 tablespoons [30 mL] freshly chopped parsley
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- Into a large microwave-safe casserole, covered, just brown onion, in melted butter for 3 to 4 minutes on 'MAXIMUM'.
- Stir in flour; slowly pour in water, whipping.
- Add mushroom slices; microwave for 4 minutes, stirring once.
- Stir in scallops, then lemon juice; salt and pepper.
- Microwave for 7 minutes on 'MAXIMUM'.
- Melt fish or vegetable broth cube into a little of the hot sauce; pour into casserole.
- Add reserved corals; microwave for 7 minutes more.
- Mix together egg yolk and cream; pour in 3 tablespoons [45 mL] hot sauce, then pour mixture into casserole.
- Microwave for 3 minutes on 'MAXIMUM'.
- Sprinkle with chopped parsley.
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