Panasonic NN-CD989S Cookbook page 28

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