Scallops Poulette Recipes

SCALLOPS POULETTE

Scallops Poulette image

A quick and easy, but tasty microwaved scallop recipe. Great even for beginner cooks. My mother had given me this recipe, I'm not sure where she got it from, but I have made my own adaptations to it. Poulette is a French cooking term, referring to the type of sauce.

Provided by KChitwood

Categories World Cuisine Recipes European French

Time 33m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup butter or margarine
1 tablespoon minced onion
2 tablespoons all-purpose flour
1 (4 ounce) can sliced mushrooms, drained
¼ cup white wine
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pound bay scallops
1 bay leaf
2 teaspoons lemon juice
½ cup milk, light cream, or evaporated milk
1 egg yolk
1 tablespoon chopped fresh parsley

Steps:

Combine butter and onion in a 2-quart, microwave-safe casserole. Cover, and microwave on High for 2 minutes. Stir in flour until well blended, then stir in mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon juice. Recover, and microwave on High for 6 minutes, or until the scallops turn opaque. Remove and discard the bay leaf.
In a small bowl, stir together the milk and egg yolk until combined. Stir the hot liquid from the scallops, about 1 tablespoon at a time into the milk mixture. When combined, stir the sauce back into the scallops.
Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 9.7 g, Cholesterol 121.6 mg, Fat 14.2 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 8.2 g, Sodium 691.9 mg, Sugar 2.4 g

SCALLOPS WITH LINGUINE

Scallops with Linguine image

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

Steps:

Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

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