Coquilles St. Jacques

Ingredients

• 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

Directions

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.

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