Coquilles St Jacques
|Mushrooms||1 Pound, sliced|
|Lemon||1 , juiced|
|Sea scallops||1 Pound (Fresh / Frozen - Thawed)|
|Dry white wine||1 Cup (16 tbs)|
|Ground thyme||1⁄4 Teaspoon|
|All purpose flour||3 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Buttered soft bread crumbs||3⁄4 Cup (12 tbs)|
Sprinkle mushrooms with lemon juice.
Cook mushrooms in 2 tablespoons of the butter until golden brown.
Cut scallops into quarters.
Place scallops, wine, and seasonings in saucepan.
Simmer, covered, for 5 minutes.
Drain, reserving 1 cup broth.
Make a white sauce with remaining 3 tablespoons butter, the flour, broth, and cream.
Add scallops and mushrooms.
Spoon into 6 buttered scallop shells.
Top with buttered crumbs.
Bake in preheated hot oven (400°F.) for 10 minutes, or until browned.