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Coquilles St Jacques

Ingredients
  Scallops 1 1⁄2 Pound (Fresh or frozen)
  Dry white wine/Chicken broth 3⁄4 Cup (12 tbs)
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Fresh mushrooms 1 1⁄2 Cup (24 tbs), thinly sliced
  Green onion 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Flour 6 Tablespoon
  White pepper 1 Pinch (good pinch)
  Nutmeg 1⁄4 Teaspoon
  Light cream 1 Cup (16 tbs)
  Butter 2 Tablespoon, melted
  Soft bread crumbs 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat the oven to 400°F
2. Thaw scallops, if frozen

MAKING
3. Place scallops in saucepan with wine and bay leaf and simmer for about 2 minutes, until scallops turn white then remove the scallops
4. Pour wine poaching liquid from saucepan into measuring cup and add enough broth to liquid to bring the two up to the one cup mark
5. Saute mushrooms and onions in 1/4 cup butter until tender
6. Stir in flour, pepper and nutmeg, blend until flour is absorbed
7. Add reserved poaching liquid and cream, stir until thick
8. Add scallops and warm over low heat
9. Do not boil, or mixture will curdle and scallops will toughen
10. Butter 6 baking shells, ramekins, or custard cups 6 ozs
11. Divide mixtutre evenly among containers and fill and bread crumbs to remaining 2 tblespoons of butter
12. Sprinkle over top of scallop mixture
13. Bake at 400°F about 5 to 7 minutes, until lightly browned

SERVING
14. Top it with little lemon juice
15. Serve with a sauce of your choice

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop
Interest: 
Healthy
Servings: 
4

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