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Coquilles Saint Jacques

Love.Food's picture
Ingredients
  Bay scallops 12 Ounce (Fresh / Frozen)
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Sliced green onion 2 Tablespoon
  Water 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
Directions

Thaw scallops, if frozen.
Drain well.
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.

Recipe Summary

Method: 
Baked
Ingredient: 
Onion

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