Scallops Poulette

Scallops Poulette

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    13 m
  • Ready In

    33 m
KChitwood
Recipe by  KChitwood

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.
  3. Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.

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Reviews (8)

Rate This Recipe
1JOHN513
57

1JOHN513

This was very good, but I substituted fresh mushrooms for canned and I didn't use the microwave. Instead, I made the roux in the frying pan, and while I was doing that, I sauteed the mushrooms seperately. Then I added them to the roux (thickened butter/flour mixture), along with the half & half, wine, etc., and let that reduce a little while I sauteed the scallops, adding one small garlic clove to the scallops when they were almost done. The sauce was a little too thick, so I added addt'l wine and lemon juice to thin it out a little, and then added the scallops to the cream mixture. I served them over angel hair pasta, along w/fresh asparagus and a warmed baguette. It was very good, but I wished I had some chicken broth to thin it out and lighten the sauce a little. (I don't like heavy cream sauces, so it might be perfect for someone who does.)Next time, I will reduce the half & half to 1/4 cup, and use 1/4 cup chicken broth, having more on hand to add if needed. Also, I didn't add in the bay leaf.

NANUQ2003
9

NANUQ2003

Very flavorful. I also used fresh mushrooms, to use canned would be a shame. The sauce was a bit too thick so I thinned it out with more wine. I did this whole recipe in a frying pan, I don't care for microwave cooking. It turned out perfect! I will be making this again

HouseOfAnnaM
7

HouseOfAnnaM

The recipe was good. I used the stovetop instead of the microwave and had a good result. Next time I will add maybe 1/2 clove of minced garlic and a splash more lemon juice. Excellent idea, I wouldn't have invented that on my own;)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 9.7 g
  • 3%
  • Protein
  • 21.9 g
  • 44%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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