Scallops Poulette Recipe - Allrecipes.com
Scallops Poulette Recipe
  • READY IN 33 mins

Scallops Poulette

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    13 mins
  • READY IN

    33 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Jan 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;)

 

11 Ratings

Jan 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

 
Jun 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.

 
Mar 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.

 
Nov 03, 2013

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

 
Jun 12, 2013

Very good! Doubled the sauce but other than that we followed the recipe. Thank you!

 
Feb 01, 2013

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

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 692 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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