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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