-
-
My review
Scallops Poulette
0
KChitwood
"A quick and easy, but tasty microwaved scallop recipe. Great even for beginner cooks. My mother had given me this recipe, I'm not sure where she got it from, but I have made my own adaptations to it. Poulette is a French cooking term, referring to the type of sauce."
Added to shopping list.
Go to shopping list.
Ingredients
33 m servings 266Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine butter and onion in a 2-quart, microwave-safe casserole. Cover, and microwave on High for 2 minutes. Stir in flour until well blended, then stir in mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon juice. Recover, and microwave on High for 6 minutes, or until the scallops turn opaque. Remove and discard the bay leaf.
- In a small bowl, stir together the milk and egg yolk until combined. Stir the hot liquid from the scallops, about 1 tablespoon at a time into the milk mixture. When combined, stir the sauce back into the scallops.
- Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1216 Ratings
-
-
-
-
-
Most helpful positive review
11/5/2007
This was very good, but I substituted fresh mushrooms for canned and I didn't use the microwave. Instead, I made the roux in the frying pan, and while I was doing that, I sauteed the mushrooms s...
Most helpful critical review
1/9/2012
The recipe was good. I used the stovetop instead of the microwave and had a good result. Next time I will add maybe 1/2 clove of minced garlic and a splash more lemon juice. Excellent idea, I wo...
Most helpful
Most positive
Least positive
Newest
11/5/2007
This was very good, but I substituted fresh mushrooms for canned and I didn't use the microwave. Instead, I made the roux in the frying pan, and while I was doing that, I sauteed the mushrooms s...
1/1/2012
Very flavorful. I also used fresh mushrooms, to use canned would be a shame. The sauce was a bit too thick so I thinned it out with more wine. I did this whole recipe in a frying pan, I don't...
6/19/2013
I made this recipe on the stove top instead of the microwave. It's very simple to make even that way. I made a few changes to the recipe, and it came out absolutely delicious. I used sliced b...
1/9/2012
The recipe was good. I used the stovetop instead of the microwave and had a good result. Next time I will add maybe 1/2 clove of minced garlic and a splash more lemon juice. Excellent idea, I wo...
3/7/2013
I could not see doing this in the microwave for fear of turning the scallops into rubber. Unlike sea scallops, bay scallops are small (about the size of a dime), and this recipe calls for a tot...
11/2/2015
I've made this a few times, one of my favorite recipes for scallops... With some changes. I make it all in a skillet, not the microwave. I use fresh mushrooms and onions. Added a bit more wine ...
6/12/2013
Very good! Doubled the sauce but other than that we followed the recipe. Thank you!
4/8/2017
It was quick and easy, the sauce very tasty. I've made it a couple times now and each time I did use fresh mushrooms. Love Scallops !
6/10/2016
I made a few changes. Instead of parsley added red pepper flakes as I served it. Instead of canned mushrooms I minced fresh mushrooms and added them to the melted butter before I made the roue...