• 4 shallots, minced
  • 2 TBS. unsalted butter
  • 1 lb. sea scallops
  • 1/3 cup dry white wine
  • 1/4 tsp. salt
  • 1/8 tsp white pepper
  • 2 TBS flour
  • 1/2 cup heavy cream
  • Parsleya nd lemon wedges


In a 9-inch quiche dish or shallow baking dish, place shallots and butter. Cook on High 2 minutes, are until shallots are soft. Add scallops and toss with butter to coat. Add wine, salt and pepper. Cover with waxed paper. Cook on Med. 6 to 7 minutes, stirring once or twice and moving less cokked scallopsoutside of dish, until scallops are just opaque throughout. Remove with slotted spoon and transfer to a bowl. Cover to keep warm. Dissolve flour in 3 TBS of cream. Whisk slowly into juices in dish, blending thoroughly. Whisk in remaining cream. Cook on High 2 to 3 minutes, until thickened. Add scallops and any juices that have accumulated to sauce. Divide among serving plates or scallop shells. Garnish with the parsley sprigs and serve with lemon wedges.

Makes four appetizers or two entrees.

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Submitted 6/13/05.
Source: 365 Quck and Easy Micowave Recipes
Submitted By: tc c
Coquilles St. Jacques