Scallops in Poulette Sauce

Scallops in Poulette Sauce


11 people made this

A quick and easy but tasty microwave scallop recipe. Great even for beginner cooks. My mother had given me this recipe. Poulette is a French cooking term, referring to the type of sauce.


Serves: 4 

  • 65g butter or margarine
  • 1 tablespoon minced onion
  • 2 tablespoons plain flour
  • 1/2 (220g) tin sliced mushrooms, drained
  • 1/4 cup (65ml) white wine
  • 1/2 teaspoon salt
  • pinch of ground black pepper
  • 500g scallops
  • 1 bay leaf
  • 2 teaspoons (10ml) lemon juice
  • 1/2 cup (125ml) milk, light cream, or evaporated milk
  • 1 egg yolk
  • 1 tablespoon chopped fresh parsley

Preparation:20min  ›  Cook:13min  ›  Ready in:33min 

  1. Combine butter and onion in a 2L microwave-safe casserole dish. 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 (20ml) 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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