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Coquilles Saint Jacques

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<p><a href="http://commons.wikimedia.org/wiki/File:Brochette_de_coquilles_Saint-Jacques_aux_morilles.JPG">Image Credit</a></p>
Ingredients
  Lemon juice 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sea scallops 2 Pound
  Butter/Margarine 4 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Mushrooms/3 oz canned sliced mushrooms, drained 1⁄4 Pound
  Flour 1⁄3 Cup (5.33 tbs)
  Pepper 1 Dash
  Light cream 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Grated gruyere cheese 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
Directions

In medium saucepan, combine 1 cup water, 1 teaspoon lemon juice, and the salt; bring to boiling.
Add scallops; simmer, covered, 6 minutes, or till tender.
Drain on paper towels.
In 4 tablespoons hot butter in medium saucepan, saute onion and mushrooms until tender—about 5 minutes.
Remove from heat; stir in flour and pepper until well blended.
Gradually stir in cream and milk.
Bring to boiling, stirring.
Reduce heat, and sim- mer, stirring frequently, until quite thick—4 to 5 minutes.
Add cheese, and stir until melted.
Re- move from heat.
Carefully stir in wine, lemon juice, and parsley.
Then add scallops.
Turn into 8 scallop shells or a 1-1/2-quart casserole.
Mix bread crumbs and melted butter; sprinkle over scallops.
Place shells on cookie sheet.
Broil, 4 inches from heat, until golden-brown— 2 to 3 minutes.
Makes 8 servings.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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