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 seperately. Then I added them to the roux (thickened butter/flour mixture), along with the half & half, wine, etc., and let that reduce a little while I sauteed the scallops, adding one small garlic clove to the scallops when they were almost done. The sauce was a little too thick, so I added addt'l wine and lemon juice to thin it out a little, and then added the scallops to the cream mixture. I served them over angel hair pasta, along w/fresh asparagus and a warmed baguette. It was very good, but I wished I had some chicken broth to thin it out and lighten the sauce a little. (I don't like heavy cream sauces, so it might be perfect for someone who does.)Next time, I will reduce the half & half to 1/4 cup, and use 1/4 cup chicken broth, having more on hand to add if needed. Also, I didn't add in the bay leaf.
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 care for microwave cooking. It turned out perfect!
I will be making this again
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 baby bella mushrooms instead of from a can; I didn't use the egg because the sauce was already thick enough and it was fine without it. I also let it simmer altogether with the milk instead of adding it later. I served it over pasta and enjoyed every single bite. Definitely will make this again.
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 wouldn't have invented that on my own;)
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 total of 11 minutes cooking time at high. With the price of scallops I was not about to risk ending up with something overcooked and inedible. I cooked this on the stovetop and it still was very quick and I used freshly-sliced mushrooms rather than canned. I served over a bed of angel hair pasta and the flavor was pretty good. I could see grating some freshly-grated parmesan over the top making it even better.
Very good! Doubled the sauce but other than that we followed the recipe. Thank you!
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 and lemon juice as the sauce tends to be very thick. Add a dash of red pepper flakes for some heat. Also add a dollop of plain Greek yogurt near the end for extra tang and serve over pasta
Nice Recipe. Good for you using wine in any recipe; making it if not French certainly more tasty.
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. Then added a few sliced mushrooms also. Served over angel hair. It was delicious and I will make it again.
