Coquille Saint Jacques
|Scallops||1 1⁄2 Pound|
|Dry white wine||2 Cup (32 tbs)|
|Green onions||1⁄2 Bunch (50 gm), minced|
|Mushrooms||1⁄4 Pound, sliced|
|Pepper powder||To Taste|
|Hot red pepper||1 Pinch|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Grated swiss cheese||2 Tablespoon|
|Bread crumbs||2 Tablespoon|
|Lemon||4 , thinly sliced (For Garnishing)|
|Parsley sprigs||2 (For Garnishing)|
Wash and drain the scallops.
Combine with the wine in a saucepan and bring to a boil over high heat.
Lower heat and simmer for six minutes.
Strain and reserve the liquid.
Heat the butter in a skillet and saute the onions for five minutes.
Add the mushrooms and saute five minutes longer.
Stir in the flour and cook, stirring, until thickened.
Add the scallops, reserved liquid, salt, peppers and nutmeg.
Simmer, stirring, for about five minutes.
Blend in the cream, lemon juice and sherry.
Pour some of this sauce into scallop shells, real or ceramic, or ramekins.
Arrange the scallops over the sauce.
Sprinkle with the parsley, cheese and bread crumbs.
Dot with one tablespoon butter in each shell.
Bake at 400 degrees for about ten minutes, or until the cheese is melted and golden.
Decorate each shell with a very thin lemon slice and a parsley sprig.