A Celebration Dinner: Coquilles St. Jacques Parisienne

Making a white sauce in the microwave is tricky, but with enough stirring it IS possible. . .the taste was divine. . .

For 2:

–4 large scallops

–sliced mushrooms (1 small can, drained)

–chopped onions (one-quarter cup)

–white wine (two-thirds cup, divided)

–flour (1 heaping teaspoon)

–salt and pepper

–extra virgin olive oil (or butter; the original is always butter)

1 – Place one-third cup of white wine in a microwaveable measuring cup.  Microwave on high for 45 seconds.  Then, quickly (before it cools), add the teaspoon of flour to the hot white wine.  Beat briskly and for a long time (be certain to beat out any lumps).  Then add the other one-third cup of white wine to the measuring cup.  Stir, then pour into a baking dish.  Season with salt and pepper to taste.  Microwave on high for 2 minutes.  Stir well, very well.  (This is the crucial step.)

2 – Add the mushrooms and onion to the white wine in the baking dish.  Season with salt and pepper a second time.  Place the scallops in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 5 minutes.  (This exact time make perfect scallops.)

3 – Serve the scallops, with sauce, hot and atop shells, if you have them.

–recipe inspired by Julia Child, Mastering the Art of French Cooking.


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