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Microwave Red Wine Scallops
Microwave Red Wine Scallops is a modern British recipe for a classic dish of scallop shells with a piping of mashed potatoes that's filled with a scallop, mushroom, flour, red wine and tomato mix cooked in the microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Red Wine Scallops.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : British Recipes
Microwave Red Wine Scallops: A British recipe for a dish of scallop shells with a piping of mashed potatoes that's filled with a scallop, mushroom, flour, red wine and tomato mix cooked in the microwave.
Ingredients:
675g potatoes, peeled and diced
350ml cold water
salt and freshly-ground
black pepper, to taste
50g butter
2 tbsp milk
10
scallops, shucked and cleaned
1 tsp lemon juice
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
100g button mushrooms, sliced
20g plain flour
150ml dry red wine
2 tomatoes,
blanched, peeled and chopped
2 tbsp finely-chopped flat-leaf parsley, to garnish
Method:
Place the potatoes in a dish and pour over 200ml of the water. Season to taste with salt then cover with clingfilm and snip two holes in the top. Place in your microwave (1200W) and cook for 7 minutes, or until cooked through. Drain off all the water then turn into a bowl. Season the potatoes well, add half the butter and all the milk then mash until smooth.
Place the scallops in a microwave-safe dish with the remaining 150ml of water and the lemon juice. Cover with clingfilm and snip two holes in the top. Place in your microwave (1200W) and cook for 3 minutes. Drain the scallops (reserve the stock) then halve the scallops crossways and set aside.
Place the remaining butter in a microwave-proof bowl then stir in the onion and garlic. Place in your microwave and cook for 1 minutes. Add the mushrooms, stirring to cat in the butter and cook in the microwave for 30 seconds. Scatter over the flour and stir to combine then place in the microwave and cook for 1 minute. Gradually work in the reserved scallop stock and the wine, beating until smooth.
Place back in the microwave and cook of 2 minutes, stirring half way through. Now stir in the tomatoes and the halved scallops. Place back in the microwave and cook for 1 minute.
Scoop the mashed potato into a piping bag that's fitted with a large star-shaped nozzle. Use this to pipe a border around the outside of four large scallop shells (or small serving dishes). Spoon the scallop mixture inside the potato border. Place this under a hot grill and cook until golden.
Sprinkle with the chopped parsley and serve immediately.
