•  Measuring Spoons
•  Measuring Cup
•  Microwave safe 8" square dish with cover
•  Wire Whip
•  Wooden Spoon or High Temp Rubber Spatula

•  1 lb sea scallops 500g
•  1/4 cup white wine 50 ml
•  1 small onion, minced 1
•  2 tbsp butter or margarine 25 ml
•  2 tbsp flour 25 ml
•  dash white pepper
•  3/4 cup milk or half and half 175 ml
•  6 sliced mushrooms 6
•  1/3 cup shredded Swiss cheese 75 ml (1 1/3 oz.) (45 g)
•  1/4 cup buttered bread crumbs 50 ml
•  Chopped parsley

1.  Arrange scallops in an 8" (20 cm) square dish.
2.  Pour wine over scallops.
3.  Cover.
4.  Cook at P4 5 - 6 minutes, or until scallops are tender; stir once.
5.  Drain liquid and reserve 1/4 cup (50 ml); let scallops stand, covered.
6.  Cook onion and butter in medium glass bowl at P4 1 - 2 minutes.
7.  Stir in flour and pepper.
8.  Gradually add milk and reserved liquid; stir until smooth.
9.  Cook at P4 3 1/2 - 4 1/2 minutes, or until mixture is thickened; stir twice.
10.  Stir in mushrooms and cheese; add scallops.
11.  Spoon mixture into 2 1/2-quart (2.5 L) shallow oval casserole dish; top with bread crumbs and parsley.

A classic dish that is usually finished under a broiler to brown – you can "Pipe" a border of mashed potatoes around the perimeter of the dish and slightly brown them with a torch being careful not to over heat the dish edges. Bon Appetite!