Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butter or margarine
1 (4 ounce) can
sliced mushrooms, drained
ground black pepper
milk, light cream, or evaporated milk
chopped fresh parsley
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.
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;)
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.
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.
Didn't care for this at all. Not much flavor.
Very good! Doubled the sauce but other than that we followed the recipe. Thank you!
Nice Recipe. Good for you using wine in any recipe; making it, if not French, certainly more tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 128
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make quick-and-easy seared scallops in a mild jalapeño vinaigrette.
See how to make seared scallops with easy, no-cream fresh corn cream.
Turn scallops and leftover potatoes into an easy, impressive meal.