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While the scallop mixture cooks in the microwave, use the time to shred
the cheese.
Ingredients
½ pound bay scallops or sea scallops, cut into 1-inch pieces
2 tbsp dry white table wine
1 tbsp minced shallot (or onion)
1 small bay leaf
¼ cup evaporated skimmed milk
1 tbsp all-purpose flour
¼ cup sliced mushrooms
½ ounce Gruyere or Swiss cheese, shredded
2 tbsp plain dried bread crumbs
Method
In 1-quart microwavable shallow casserole combine scallops, wine,
shallot (or onion) and bay leaf; cover with vented plastic wrap and
microwave on High (100%) for 2 minutes, until scallops are opaque and
cooked through.
Using a slotted spoon, transfer scallops to 1-quart
flameproof casserole, reserving wine mixture.
Remove and discard bay
leaf.
Using a fork or small wire whisk, in 1-cup liquid measure combine milk
and flour and stir well to dissolve flour.
Stir flour mixture into wine
mixture; add mushrooms and microwave, uncovered, on Medium (50%) for 3
minutes, until mixture thickens.
Add to scallops in flameproof
casserole and stir to combine.
Preheat broiler.
In small bowl combine cheese and bread crumbs;
sprinkle evenly over scallop mixture.
Broil 5 to 6 inches from heat
source until topping is lightly browned, 1 to 2 minutes.
MAKES 2 SERVINGS.
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