Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Frozen scallops
1 tb Butter or margarine
1 tb Finely chopped onion
1 1/2 ts Lemon juice
1/4 ts Salt
Few leaves dried marjoram,
-crushed
ds Paprika
6 tb White wine
4 oz Can mushroom stems pieces,
-drained
3 tb Butter or margarine
2 tb Flour
1/2 c Heavy cream
1 ts Finely chopped parsley

1. If scallops are frozen, partially defrost according to package
directions. 2. In a deep, 1 1/2-quart,heat-resistant, non-metallic
casserole place the 1 tablespoon butter or margarine and onion. Heat,
uncovered. in Microwave Oven 1 minute or until onion is tender. 3. Add
scallops. lemon juice, salt, marjoram, paprika and wine. Stir to
combine. Heat. covered, in Microwave Oven 3 minutes. 4. Add mushrooms
and heat. covered. in Microwave Oven 1 minute or until scallops are
tender. Do not overcook scallops as they will become tough. 5. Drain
liquid and reserve. Set scallops and liquid aside. 6. Melt the 3
tablespoons of butter or margarine in a small heat- resistant.
non-metallic bowl in Microwave Oven 30 seconds. Blend in flour. 7.
Gradually stir in reserved scallop liquid and cream. 8. Heat,
uncovered in Microwave Oven 2 minutes or until thickened and smooth.
Stir in parsley. 9. Combine reserved scallop mixture and sauce. Spoon
mixture into 4 serving shells or small non-metallic ramekins. 10.
Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired,
place under broiler of conventional oven several minutes or until
lightly browned.

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