Coquilles Saint Jacques
|Bay scallops||12 Ounce (Fresh / Frozen)|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Sliced green onion||2 Tablespoon|
|Evaporated skim milk||1⁄2 Cup (8 tbs) (Or Low Fat)|
|All purpose flour||2 Tablespoon|
|Pepper||1⁄8 Teaspoon (White / Black)|
|Dry white wine||2 Tablespoon|
|Soft bread crumbs||3⁄4 Cup (12 tbs) (From 1 Slice)|
|Snipped parsley||1 Tablespoon|
|Margarine||2 Teaspoon, melted|
Thaw scallops, if frozen.
In a large skillet stir together the scallops, mushrooms, green onion and water.
Bring to boil, reduce heat.
Cover and simmer for 1 to 3 minutes or till scallops are opaque and firm.
Using a slotted spoon remove scallops and vegetables from skillet.
In a small mixing bowl gradually stir the milk into the flour till smooth.
Stir in pepper.
Stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Stir in cooked scallop-vegetable mixture and wine.
Spoon scallop mixture into 4 coquille shells, au gratin dishes or 6-ounce custard cups.
Place in a shallow baking pan.
In a small mixing bowl stir together the bread crumbs and parsley.
Add the melted margarine and toss to mix.
Sprinkle over scallop mixture.
Bake in a 400° oven for 7 to 9 minutes or till the bread crumbs are golden.