You are here

Coquille St Jacques

Microwave.Lady's picture
Ingredients
  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 pimento 1 Tablespoon
  Light cream 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Buttered bread crumbs 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Dry bread crumbs 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

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

Rate It

Your rating: None
4.375
Average: 4.4 (12 votes)