27 December 2012,22:28 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
6 minutes

Preparation Method :

  • Place carrots and asparagus or beans in a clean microwavable plastic bag. Twist neck of bag and fold under vegetables to seal.
  • Place bag on edge of turntable, patting into an even layer and cook on High for 4 minutes or until vegetables are just cooked. Set aside.
  • Rinse scallops under cold running water and drain well. Set aside.
  • Place butter and spring onions in a shallow microwavable dish and cook on High for 1 minute.
  • Stir cornflour mixture, lemon juice and chives into butter mixture.
  • Arrange scallops around edge of dish in a single layer, cover and cook on Medium for 2 minutes, stir carefully keeping scallops to outside edge of dish, then cook for another 2 minutes.
  • Stir carrots and asparagus or beans into scallop mixture and serve hot.


  • 2 carrots, cut into thin strips
  • 250 grams asparagus or young green beans, trimmed
  • 350 grams scallops, cleaned
  • 2 tablespoons butter
  • 3 spring onions, sliced
  • 2 teaspoons cornflour blended with 100 ml dry white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon snipped fresh chives

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