Creamed Scallops in Wine Sauce
Submitted by johnbarely
Creamed scallops in wine sauce, a retro microwave-friendly coquilles St. Jacques with mushrooms, white wine, and cream. Broiled golden in shells or ramekins for an elegant starter.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsCreamed scallops in wine sauce is a microwave-era take on the French bistro classic coquilles St. Jacques. Scallops poach briefly in white wine with lemon, marjoram, and onion, then get bound with a cream-enriched roux and browned under the broiler for a tidy, elegant appetizer.
The microwave is doing the heavy work of poaching so the scallops don’t overcook, which is the single biggest failure point with any scallop dish. Four minutes covered is the sweet spot. Any longer and they turn rubbery and squeak against your teeth.
Straining the poaching liquid and whisking it into the roux is where the sauce gets its flavor. That scallop-wine broth packs more character than plain cream ever could, and the flour-butter roux thickens it into a glossy blanket that clings to every scallop.
Pro Tips
- Pat scallops thoroughly dry before cooking, surface moisture steams them instead of letting them soak up flavor.
- Swap canned mushrooms for 4 ounces sliced fresh mushrooms sauteed in butter for a major flavor upgrade.
- Use a dry white like Sauvignon Blanc or unoaked Chardonnay, skip anything sweet or oaky.
- Scallop shells from a seafood shop make great individual servers. Ramekins work fine too.
Variations
- Top with buttered panko breadcrumbs and grated Gruyere before broiling for a classic gratin finish.
- Substitute the heavy cream with half-and-half and a splash of dry vermouth for a lighter version.
- Add a pinch of saffron to the poaching liquid for a golden, Provencal-style sauce.
Ingredients
Directions
If scallops are frozen, partially defrost according to package directions.
In a deep, 1½-quart, heat-resistant, non-metallic casserole place the butter and onion.
Heat, uncovered. in Microwave Oven 1 minute or until onion is tender.
Add scallops. lemon juice, salt, marjoram, paprika and wine. Stir to combine.
Heat. covered, in Microwave Oven 3 minutes.
Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender.
Do not overcook scallops as they will become tough.
Drain liquid and reserve. Set scallops and liquid aside.
Melt the 3 tablespoons of butter or margarine in a small heat- non-metallic bowl in Microwave Oven 30 seconds.
Blend in flour.
Gradually stir in reserved scallop liquid and cream.
Heat, uncovered in Microwave Oven 2 minutes or until Stir in parsley. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins. 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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