- 8 ounces [227 g] scallops, cut into 2 or 4 parts [corals reserved]
- 2 ounces [56 g] melted butter, divided
- 4 tablespoons [60 mL] freshly made breadcrumbs
- 2 teaspoons [10 mL] freshly chopped parsley
- 4 teaspoons [20 mL] all-purpose flour
- 2 tablespoons [30 mL] milk
- 2 ounces [57 g] Gruyere cheese, grated
- 4 ounces [113 g] sliced mushrooms
- 2 green onions, chopped
- 2 tablespoons [30 mL] dry white wine
- 2 teaspoons [10 mL] lemon juice
- Salt and pepper, to taste
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- Microwave scallops in 1/2 ounce [14 g] of the melted butter, on 'MEDIUM', for 3 to 5 minutes, stirring once.
- Delicately stir in corals; microwave, on 'MEDIUM', for 2 to 3 minutes; set aside.
- Mix together 1/2 ounce [14 g] of the melted butter, breadcrumbs and parsley; set aside.
- Pour scallops cooking juice into a measuring cup; mix in flour and stir in milk; salt and pepper.
- Microwave for 1 minute on 'HIGH', stirring once.
- Mix in cheese.
- Pour over scallops; well mix.
- Mix together scallops mixture, mushroom slices, green onions, remaining [1 ounce - 28 g] melted butter, dry white wine and lemon juice.
- Pour mixture into 4 shells or individual dishes.
- Arrange into a circle, onto a large plate.
- Sprinkle with reserved breadcrumbs mixture.
- Microwave for 1 to 2 minutes on 'HIGH'.
- Trick: Arrange a slice of lemon under each shell, whether to microwave or onto serving plates, to hold shells straight-up.
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