Coquille St Jacques
|White wine||1⁄4 Cup (4 tbs)|
|Sea scallops||1 Pound|
|Dried onion flakes||1 Tablespoon|
|White pepper||1 Dash|
|Milk/Half and half||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Shredded swiss cheese||1 1⁄3 Ounce (1/3 Cup)|
|Buttered bread crumbs||1⁄4 Cup (4 tbs)|
|Parsley flakes||2 Teaspoon|
Arrange scallops in 8-inch round dish.
Pour wine over scallops.
Cook, covered with plastic wrap, at MEDIUM 5 to 6 minutes, or until scallops are tender; stir once.
Drain liquid and reserve 1/4 cup; let scallops stand, covered.
Cook butter and onion in medium glass bowl at MEDIUM 3/4 to 1 minute.
Stir in flour and pepper.
Gradually add milk and reserved liquid, stirring until smooth.
Cook at MEDIUM 3 to 3 1/2 minutes, or until mixture is thickened; stir twice.
Stir in mushrooms and cheese; add scallops.
Spoon mixture into 4 individual glass ramekins or serving dishes, top with bread crumbs and parsley.
Arrange ramekins on glass oven tray.
Cook at MEDIUM 1 to 2 minutes, or until heated through.