- 27 -
FISH AND SEAFOOD
COQUILLE ST. JACQUES
1 lb sea scallops 500 g
1
⁄4 cup white wine 60 ml
1 small onion, minced 1
2 tbsp butter or margarine 30 ml
2 tbsp flour 30 ml
dash white pepper
3
⁄4 cup milk or half'n half 180 ml
6 sliced mushrooms 6
1
⁄3 cup shredded Swiss cheese 80 ml
(1
1
⁄3 oz) (40 g)
1
⁄4 cup buttered bread crumbs 60 ml
chopped parsley
To Microwave: Arrange scallops in an 8" (20 cm)
square dish. Pour wine over scallops. Cover with
plastic wrap. Cook at P4 5 - 6 minutes, or until
scallops are tender; stir once. Drain liquid and
reserve
1
⁄4 cup (60 ml); let scallops stand, covered.
Cook onion and butter in medium glass bowl at P4
1 - 2 minutes. Stir in flour and pepper. Gradually add
milk and reserved liquid; stir until smooth. Cook at P4
3
1
⁄2 - 4
1
⁄2 minutes, or until mixture is thickened; stir
twice. Stir in mushrooms and cheese; add scallops.
Spoon mixture into 2
1
⁄2-quart (2.5 L) shallow oval
casserole dish; top with bread crumbs and parsley.
Makes: 4 servings
SCALLOPS WITH HERB LEMON
BUTTER
1
⁄4 cup butter or margarine 60 ml
1
⁄2 tsp basil 2 ml
1
⁄2 tsp crushed rosemary 2 ml
1
⁄4 tsp salt 1 ml
1 lb sea scallops 500 g
2 tbsp juice from 1 lemon 30 ml
paprika
In an 8" (20 cm) square dish, combine butter, basil,
rosemary and salt. Cook at P7 1 minute, or until
melted. Stir in scallops and sprinkle with lemon juice,
spoon butter mixture over scallops.
To Microwave: Cover with plastic wrap. Cook at
P4 7 - 8
1
⁄2 minutes. Scallops should be tender.
Sprinkle with paprika. Let stand, 5 minutes before
serving.
NOTE:
For two servings, follow above procedure, halve all
ingredients. Cook butter
1
⁄2 - 1 minute and scallops
4
1
⁄2 - 5
1
⁄2 minutes.
Makes: 4 servings
SALMON LOAF
1 lb canned salmon 500 g
2 beaten eggs 2
3 cups fresh bread crumbs 750 ml
1
⁄2 cup sour cream or yogurt 125 ml
1
⁄2 cup celery, diced 125 ml
1 onion, chopped 1
2 tbsp celery leaves, chopped 30 ml
1 tbsp lemon juice 15 ml
1 tsp curry powder 5 ml
To Microwave: Mash salmon and combine
thoroughly with remaining ingredients. In an 8"
(20 cm) square dish, shape mixture into a loaf. Cover
with waxed paper. Cook at P4 18 - 20 minutes. Let
stand, covered, 5 minutes before serving.
Makes: 6 servings
SEAFOOD CASSEROLE
1
⁄2 cup butter 125 ml
1 onion, finely chopped 1
1
⁄3 cup flour 80 ml
2 cups milk 500 ml
1
⁄2 tsp salt 2 ml
1
⁄4 tsp pepper 1 ml
4 cups combination of shrimp, 1 L
crabmeat and scallops
3 cups rice, cooked 750 ml
1
⁄2 cup celery, chopped 125 ml
1
⁄4 cup parsley, chopped 60 ml
1 cup mushrooms, sliced 250 ml
1 cup Cheddar cheese, shredded 250 ml
To Microwave: In a 2-quart (2 L) measuring cup,
heat butter at P7 1 minute. Add onion and cook at P7
2 - 3 minutes. Stir in flour, milk, salt, and pepper and
cook at P4 3 - 4 minutes, or until mixture thickens.
Stir occasionally. In a 4-quart (4 L) casserole,
combine seafood, rice, celery, parsley and
mushrooms with sauce. Cover casserole with lid.
Cook at P4 9 - 12 minutes. Sprinkle with cheese. Let
stand, covered, 10 minutes before serving.
Makes: 8 - 10 servings
To Next Page
Loading...
