Scallops Poulette

Scallops Poulette

KChitwood 0

"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

33 m servings 266 cals
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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.
  3. Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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

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...

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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...

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...

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...

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...

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...

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 ...

Didn't care for this at all. Not much flavor.

Nice Recipe. Good for you using wine in any recipe; making it, if not French, certainly more tasty.

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