Scallops Poulette

“This is a quick and tasty scallop recipe topped with parsley.
French sauce poulette is easy to make even for a beginner cook. ”
Serving: 4 | Prep: 20m | Ready in: 33m
• 1/4 cup butter or margarine
• 1 tbsp. minced onion
• 2 tbsps. all-purpose flour
• 1 (4 oz.) can sliced mushrooms, drained
• 1/4 cup white wine
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 lb. bay scallops
• 1 bay leaf
• 2 tsps. lemon juice
• 1/2 cup milk, light cream, or evaporated milk
• 1 egg yolk
• 1 tbsp. chopped fresh parsley
• In a 2-quart, microwavable casserole mix the onion and butter. Microwave
covered on high for 2 minutes. Combine with the flour until well mixed, then
add in scallops, mushrooms, wine, bay leaf, lemon juice, salt, and pepper.
Cover and microwave for 6 minutes on high, or until the scallops become
opaque. Take out of microwave and cast away the bay leaf.
• Stir together egg yolk and milk in a small bowl until combined. Into the
milk mixture add the hot liquid from the scallops, about 1 tbsp. at a time until
combined. Then add the mixture back into the scallops.
• Microwave covered for 2 minutes on high. Stir and microwave for an
additional 3 minutes. Top with parsley before serving.
Nutrition Information
• Calories: 266 calories;
• Total Carbohydrate: 9.7 g
• Cholesterol: 122 mg
• Total Fat: 14.2 g
• Protein: 21.9 g
• Sodium: 692 mg