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Coquilles Saint Jacques

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Ingredients
  Scallops 1 1⁄2 Pound
  Cream sauce 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Nutmeg 1⁄2 Teaspoon
  White onion 1 , grated
  Grated cheese 4 Tablespoon
  Mushrooms 8 , sliced
  Butter 1 Tablespoon
  Crumbs 1 Cup (16 tbs)
  Parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Place scallops in a saucepan with 1 tablespoon of butter and cover and steam for 4 minutes.
Make a Thick Cream Sauce with the wine, parsley, nutmeg, onion and cheese added and keep hot in a double boiler.
Saute the mushrooms in a little butter.Add the scallops and mushrooms to the cream sauce.
Place in either a shallow baking dish or individual ramekins and top with a sprinkle of crumbs and Parmesan cheese.
Broil until golden brown and serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Seafood

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