Creamed Scallops in Wine Sauce

Directions

If scallops are frozen, partially defrost according to package directions.

In a deep, 1½-quart, heat-resistant, non-metallic casserole place the butter and onion.

Heat, uncovered. in Microwave Oven 1 minute or until onion is tender.

Add scallops. lemon juice, salt, marjoram, paprika and wine. Stir to combine.

Heat. covered, in Microwave Oven 3 minutes.

Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender.

Do not overcook scallops as they will become tough.

Drain liquid and reserve. Set scallops and liquid aside.

Melt the 3 tablespoons of butter or margarine in a small heat- non-metallic bowl in Microwave Oven 30 seconds.

Blend in flour.

Gradually stir in reserved scallop liquid and cream.

Heat, uncovered in Microwave Oven 2 minutes or until Stir in parsley. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins. Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.