1 pound sea scallops
1 cup white wine
3/4 cup water
1 tablespoon lemon juice
1 bay leaf
1 tablespoon parsley , chopped
1/4 pound mushrooms, chopped
6 tablespoons butter
4 tablespoons flour
2 egg yolks
4 tablespoons heavy cream
Bread crumbs
In a 3−quart casserole dish, combine wine, water, lemon juice, bay leaf and parsley. Cover and
microwave 100% for 3 minutes.
Add scallops and mushrooms, cover and cook for 6 minutes on medium−high; stir once. Remove bay
leaf and drain, reserving 1 3/4 cups broth.
In small bowl, melt 4 tablespoons butter, stir in flour and add reserved broth. Whisk thoroughly.
Microwave 3 to 4 minutes until thick and smooth.
Blend egg yolks and cream and add to sauce. Stir and cook an additional 2−3 minutes. Don't overcook.
Place scallops and mushrooms into a 7 x 12−inch dish. Spoon cream sauce over and sprinkle with
bread crumbs. Dot with butter.
Microwave on high 2 minutes to heat through. Garnish with parsley and paprika. If desired, can be
browned 10 minutes in 400 degree F oven.
