Creamed Scallops in Wine Sauce
heavy whipping cream
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.