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Coquille St Jacques

  Butter/Margarine 2 Tablespoon, divided
  Finely chopped celery 1⁄3 Cup (5.33 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Salt 1⁄2 Teaspoon
  All purpose flour 2 Tablespoon
  Grated lemon rind 1 Tablespoon
  Raw scallops 1 Pound (Fresh)
  Dry white wine 1⁄2 Cup (8 tbs)
  Half and half 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon, melted
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon

Place 2 tablespoons butter, celery, and mushrooms in a 2-quart casserole.
Microwave at HIGH 2 to 3 minutes.
Stir well at 1 minute intervals.
Stir in salt, flour, and lemon rind.
Add scallops and wine.
Microwave at HIGH 5 to 6 minutes or until thickened.
Stir after 2 or 3 minutes.
Carefully stir in half-and-half.
Microwave at HIGH 3 to 4 minutes.
Stir well after 2 minutes.
Microwave 3 tablespoons butter at HIGH 1 minute in a 2-cup glass measure.
Combine melted butter, crumbs, and cheese.
Set aside.
Divide scallop mixture among 4 individual ramekins or 4 clean scallop shells.
Top with crumb mixture.
Cover with waxed paper.
Microwave at MEDIUM-HIGH 6 to 9 minutes.
Rearrange or rotate after 3 or 4 minutes.
Let stand, covered, 3 to 5 minutes before serving.

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Coquille St Jacques Recipe