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Coquilles St. Jacques

Microwave.Lady's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Green onions 2 Medium, sliced
  Chopped green pepper 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Dry white wine 1⁄2 Cup (8 tbs)
  Sea scallops 1 Pound
  Chopped pimiento 1 Tablespoon
  Light cream 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Butter/Margarine 2 Tablespoon
  Dry bread crumbs 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon

1. Combine butter, celery, mushrooms, onions and green pepper in 2-quart glass casserole.
2. Microwave on ROAST for 3 to 4 minutes or until onion is tender. Stir in flour, salt, pepper, bay leaf and wine; mix well. Add scallops and pimento.
3. Microwave on ROAST for 6 minutes. Stir and continue cooking on ROAST for 2 to 3 minutes or until thickened. Mix together in small bowl, cream and egg yolk; stir into scallop mixture.
4. Microwave on ROAST for 2 to 3 minutes or until piping hot. Remove bay leaf. Spoon into 4 natural shells or 1-cup glass serving dishes.
5. Sprinkle about 1 tablespoon Buttered Bread Crumbs on each serving. Microwave on REHEAT for 1 to 2 minutes or until heated through. Let stand, covered, 5 minutes before serving.
6. Buttered Bread Crumbs: Place 2 tablespoons butter in 1-cup glass measure.
7. Microwave on ROAST for 1 to 1 1/2 minutes or until melted. Stir in bread crumbs and Parmesan cheese.

Recipe Summary

Main Dish

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Coquilles St. Jacques Recipe