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.
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)
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)
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)