Coquilles Saint Jacques
|Lemon juice||1 Teaspoon|
|Sea scallops||2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Mushrooms/3 oz canned sliced mushrooms, drained||1⁄4 Pound|
|Flour||1⁄3 Cup (5.33 tbs)|
|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)|
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.