Scallops Poulette

• 1/4 cup butter or margarine
• 1 tablespoon minced onion
• 2 tablespoons all-purpose flour
• 1 (4 ounce) can sliced mushrooms, drained
• 1/4 cup white wine
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 pound bay scallops
• 1 bay leaf
• 2 teaspoons lemon juice
• 1/2 cup milk, light cream, or evaporated milk
• 1 egg yolk
• 1 tablespoon chopped fresh parsley

1. Combine butter and onion in a 2-quart, microwave-safe casserole.
2. Cover, and microwave on High for 2 minutes.
3. Stir in flour until well blended, then stir in mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon juice.
4. Recover, and microwave on High for 6 minutes, or until the scallops turn opaque.
5. Remove and discard the bay leaf.
6. In a small bowl, stir together the milk and egg yolk until combined.
7. Stir the hot liquid from the scallops, about 1 tablespoon at a time into the milk mixture.
8. When combined, stir the sauce back into the scallops.
9. Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes.
10. Sprinkle with parsley before serving.

butter, onion, flour, mushrooms, white wine, salt, ground black pepper, bay scallops, bay leaf, lemon juice, milk, egg yolk, parsley

Taken from allrecipes.com/recipe/scallops-poulette/ (may not work)