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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

266 calories; 14.2 g total fat; 122 mg cholesterol; 692 mg sodium. 9.7 g carbohydrates; 21.9 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2007
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 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. Read More
(66)

Most helpful critical review

Rating: 3 stars
01/10/2012
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 wouldn't have invented that on my own;) Read More
(7)
17 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/05/2007
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 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. Read More
(66)
Rating: 4 stars
11/05/2007
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 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. Read More
(66)
Rating: 4 stars
01/01/2012
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 care for microwave cooking. It turned out perfect! I will be making this again Read More
(13)
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Rating: 5 stars
06/19/2013
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 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. Read More
(9)
Rating: 3 stars
01/09/2012
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 wouldn't have invented that on my own;) Read More
(7)
Rating: 4 stars
03/08/2013
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 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. Read More
(4)
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Rating: 4 stars
06/12/2013
Very good! Doubled the sauce but other than that we followed the recipe. Thank you! Read More
(1)
Rating: 4 stars
11/02/2015
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 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 Read More
(1)
Rating: 4 stars
05/01/2016
I didn't think scallops would come out tender made in the microwave but these did. The recipe was very tasty. Rich and Creamy! Read More
Rating: 3 stars
02/01/2013
Nice Recipe. Good for you using wine in any recipe; making it if not French certainly more tasty. Read More