Scallops in a creamy lemon-parsley sauce

    Scallops in a creamy lemon-parsley sauce

    (15)
    5saves
    33min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (15)

    by
    63

    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.  -  05 Nov 2007  (Review from Allrecipes US | Canada)

    by
    12

    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  -  01 Jan 2012  (Review from Allrecipes US | Canada)

    by
    7

    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.  -  19 Jun 2013  (Review from Allrecipes US | Canada)

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