Scallops in a creamy lemon-parsley sauce

    Scallops in a creamy lemon-parsley sauce


    11 people made this

    About this recipe: A quick and easy recipe for any white fish with a creamy parsley sauce but this one is all made in the microwave. 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.

    Serves: 4 

    • 50g butter or margarine
    • 1 tablespoon minced onion
    • 2 tablespoons plain flour
    • 60g mushrooms, chopped
    • 60ml white wine
    • 1/2 teaspoon salt
    • freshly ground black pepper
    • 450g fresh scallops
    • 1 bay leaf
    • 2 teaspoons lemon juice
    • 120ml milk cream
    • 1 egg yolk
    • 1 tablespoon chopped fresh parsley

    Prep:20min  ›  Cook:13min  ›  Ready in:33min 

    1. Combine butter and onion in a microwave-safe bowl. 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. Cover 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 well mixed and thickened, 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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