Scallops Poulette

Directions

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