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Coquille Saint Jacques

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Anonymous (not verified)
Ingredients
  Scallops 1 1⁄2 Pound
  Dry white wine 2 Cup (32 tbs)
  Butter 4 Tablespoon
  Green onions 1⁄2 Bunch (50 gm), minced
  Mushrooms 1⁄4 Pound, sliced
  Flour 2 Tablespoon
  Salt To Taste
  Pepper powder To Taste
  Nutmeg To Taste
  Hot red pepper 1 Pinch
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Lemon juice 3 Tablespoon
  Sherry 4 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)
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked

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