SCALLOPS WITH MUSHROOMS IN WHITE WINE & BUTTER SAUCE / WHITE RICE / GREEN BEANS WITH ALMONDS

Note:  This is a variation of coquilles St. Jacques.

–4 scallops (fresh, large)

–white wine (cooking wine is fine)

–Promise Active margarine (heart-healthy)

–parsley

–breadcrumbs (plain, boxed)

–mushrooms (about 8 or 10, sliced, baby bellas)

–salt and pepper

–olive oil

–white rice (instant, boxed)

–green beans (frozen, 2 handfuls)

–almonds (sliced, one-third small package)

 

1 – Place the mushrooms in a covered baking dish, just covered with white wine.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes on high.  Place the scallops on top of the mushrooms; spoon a little of the sauce over them.  In a measuring cup, place 2 tablespoons of margarine.  Microwave on high for 20 seconds.  Add a small amount of breadcrumbs to the margarine, and stir.  Place the crumb mixture on top of the scallops.  Slice the parsley and place over the scallops.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a drop or two of olive oil.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes.

3 – Place the green beans in a covered baking dish.  Add a little water.  Sprinkle the almonds on the top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the scallops for 6 minutes on high.

5 – Serve the dinner hot, the scallops on top of the rice, with the green beans as a side.

–scallops adapted from French Microwave Cookbook; other recipes original.

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