Scallops with Fine Herbs
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	Oven: 700 watts Waiting time: 1 to 2 minutes Scallops taste is strong yet subtle; they must therefore be served with delicate creamy sauces, made of wine or lemon juice. Remember: always slowly cook scallops; never overcook scallops.
Servings:	4
Ingredients	Preparation
12 fresh scallops in shells, reserving corals 1 small onion, finely chopped 1 knob of butter 1 teaspoon [5 mL] chopped parsley 1 teaspoon [5 mL] chopped fennel 1 tablespoon [15 mL] lemon juice Salt and pepper, to taste 8 teaspoons [40 mL] heavy cream [35%] Fennel sprigs Lemon slices 4 shells	Preparation for Fresh Scallops in Shells When buying fresh scallops in shells, pull tiny black vein from all around the flesh of each scallop and cut it out, using a small knife. Rinse scallops under cold runing water; completely dry scallops. Well clean shells, with a brush. Coral [the red part of the mollusc] is delicate and requires just a little cooking. Remove it carefully; add it to the scallops, 1 or 2 minutes before the end of cooking time. To get evenly cooked scallops, half or cut each scallop into 4 equal parts. Microwaving Scallops in their Own Shells Microwave scallops in their shells, on 'MEDIUM', unless they are cooked in a sauce or with other ingredients. Always cook scallops for the minimum required time; let them rest before checking one of them for doneness. Flesh should easily be broken up with a fork; if not, cook scallops for 1 minute longer. Remove scallops from shells; using a small knife, remove coral from each scallop; reserve both, scallop and coral. Thoroughly brush each shell; half or cut each scallop into 4 equal parts. Scallops with Fine Herbs Clean fresh scallops in shells. Into a large bowl, just brown onion in melted butter, covered, for 3 to 4 minutes on 'MAXIMUM'. Mix in scallops, parsley, fennel, lemon juice, salt and pepper. Stir well. Evenly spoon mixture into cleaned shells; arrange shells into a circle, onto a large plate. Cover with plastic wrap; microwave for 8 to 10 minutes, on 'MEDIUM', stirring after 5 minutes. Drain and then add corals. Cover and microwave for 4 minutes. Stir 2 teaspoons [10 mL] cream into each shell. Reheat, uncovered for 1 minute, on 'MEDIUM'. Leave to rest for 1 to 2 minutes. Serve, garnished with fennel sprigs and lemon slices.