You are here

Coquilles St Jacques

Tummy.Tucker's picture
Ingredients
  Reduced calorie margarine 4 Teaspoon, divided
  All purpose flour 4 1⁄2 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Dry white table wine 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Garlic salt 1⁄4 Teaspoon
  Onion salt 1⁄4 Teaspoon
  Pepper 1 Dash (To Taste)
  Mushrooms 4 Cup (64 tbs), sliced
  Bay scallops/Sea scallops, cut into quarters 10 Ounce
Directions

MAKING
1) In a small saucepan, melt 1 tablespoon margarine over a medium heat until bubbly and stir in the flour, blend well.
2) Gradually stir in the milk and wine, blend well.
3) Stir in the garlic salt, onion salt, and pepper, stir constantly and cook until the mixture is smooth.
4) Allow to simmer over a low heat for 5 to 7 minutes until the sauce is thickened, turn off the heat and keep aside.
5) In a 10 inch non-stick skillet, saute the mushrooms in the margarine over a medium heat for 2 to 3 minutes, stirring frequently, until the mushrooms are tender. Remove and keep aside.
6) In the same skillet, stir in the scallops and saute for 3 to 4 minutes until opaque.
7) Stir in the sauce and mushrooms, stir frequently and cook for another 1 to 2 minutes, until mixture is thoroughly heated.

SERVING
8) Spoon the mixture into the scallop shells and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
3.941665
Average: 3.9 (18 votes)