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.
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
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Method Prep:20min › Cook:13min › Ready in:33min
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.
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.
Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.