Note: This is a variation of coquilles St. Jacques.
–4 scallops (fresh, large)
–white wine (cooking wine is fine)
–Promise Active margarine (heart-healthy)
–breadcrumbs (plain, boxed)
–mushrooms (about 8 or 10, sliced, baby bellas)
–salt and pepper
–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.