Scallops Coquille St. Jacques Posted by jerseyjan 7/21/01 6:28:52 pm At a time when I was very gun shy about using the microwave for cooking, I was given this recipe by a friend. Much surprised by the results. 1 pound sea scallops 1 cup white wine 3/4 cup water 1 tablespoon lemon juice 1 bay leaf 1 tablespoon parsley , chopped 1/4 pound mushrooms, chopped 6 tablespoons butter 4 tablespoons flour 2 egg yolks 4 tablespoons heavy cream Bread crumbs In a 3-quart casserole dish, combine wine, water, lemon juice, bay leaf and parsley. Cover and microwave 100% for 3 minutes. Add scallops and mushrooms, cover and cook for 6 minutes on medium-high; stir once. Remove bay leaf and drain, reserving 1 3/4 cups broth. In small bowl, melt 4 tablespoons butter, stir in flour and add reserved broth. Whisk thoroughly. Microwave 3 to 4 minutes until thick and smooth. Blend egg yolks and cream and add to sauce. Stir and cook an additional 2-3 minutes. Don't overcook. Place scallops and mushrooms into a 7 x 12-inch dish. Spoon cream sauce over and sprinkle with bread crumbs. Dot with butter. Microwave on high 2 minutes to heat through. Garnish with parsley and paprika. If desired, can be browned 10 minutes in 400 degree F oven.