Coquille St. Jacques
|Scallops||1 1⁄2 Pound|
|Sliced mushrooms||1⁄2 Pound (2 Cup)|
|Sliced green onions||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Frozen condensed cream of shrimp soup||1 Can (10 oz)|
|Chablis/Other dry white wine||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
|Buttered bread crumbs||1⁄4 Cup (4 tbs)|
In saucepan, cook scallops in water over low heat for 10 minutes; drain well.
Meanwhile, in saucepan, cook mushrooms and green onions in butter until tender.
Add soup, wine, and parsley.
Heat; stir now and then.
Add scallops; heat.
Spoon into 6 individual baking dishes.
Top with crumbs.
Place under broiler until lightly browned.