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Coquille st. jacques

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Ingredients/Components

butter or margarine - 1 Tbsp
salt - 3/4 tsp
heavy cream - 1 c
all-purpose flour - 1/4 c
lemon juice - 1 Tbsp
parsley flakes - 2 tsp
dash of paprika - 1 item
dry white wine - 3/4 c
bread crumbs - 1/3 c
minced onion - 2 Tbsp
scallops - 1 lb
mushrooms 1 1/2 c - 1/4 lb

How to make coquille st. jacques:

If large scallops are used, cut into 3 or 4 pieces. In a medium saucepan, cook and stir minced onions in 1 tablespoon butter until tender. Add scallops, lemon juice, salt, paprika and wine. Simmer uncovered 10 minutes. Add mushrooms; simmer 2 minutes. Drain liquid and set aside. Melt 1/3 cup butter in medium pan over low heat. Blend in flour. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in reserved liquid and heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add parsley. Reserving 1/2 cup of sauce in saucepan, pour remainder over scallops, mushrooms mixture. Heat through, stirring frequently. Spoon mixture into 6 individual baking shells. Spread each with 1 tablespoon reserve sauce. Melt 1 tablespoon butter in small skillet and add crumbs, stirring until brown. Place shells on baking sheet and oven broil 5-inches from heat, 5 to 8 minutes until brown. Sprinkle crumbs over top. Makes 6 to 8 servings.

Recipe categories: Lunch/snacks, Main dish, Scallops.

Rating:

3.2

Average rating: 3.2, total votes: 9

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