Coquilles St Jacques Mornay
|Dry white wine||1 Cup (16 tbs)|
|Sea scallops||1 Pound, washed (Fresh / Frozen)|
|Finely chopped onions||2 Tablespoon|
|Small mushrooms||1⁄4 Pound, sliced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Grated swiss cheese||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||1 Tablespoon|
1. Bring wine to boiling in small saucepan; add the salt and scallops; cover. Simmer until just tender, 5 to 6 minutes. Drain, reserving liquid (1 cup).
2. Saute onion and mushrooms until soft in butter or margarine in medium-size saucepan, then remove from the heat; stir in the flour until smooth; gradually stir in reserved liquid. Cook, stirring constantly, till sauce thickens and bubbles 1 minute. Stir in cream and lemon juice. Bring to boiling; remove from heat. If sauce is too thick, add more cream or wine. Taste and add more salt or lemon juice if necessary.
3. Add scallops, cheese and parsley to sauce; spoon into 4 buttered scallop shells or 1-cup casseroles, dividing evenly.
4. Toss bread crumbs with melted butter or margarine; sprinkle crumbs around edges of the shells. Broil, 4 to 6 inches from heat, 4 minutes, or until crumbs are brown and sauce bubbles. Garnish with parsley and lemon wedges.