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