Coquille St Jacques Recipe
This is a brilliant classic Coquille St Jacques recipe. I served this for my family last weekend and they were so impressed with its texture and flavor. See for yourself how tasty the Coquille St Jacques is!
Ingredients
| White wine | 1/4 Cup (16 tbs) | |
| Sea scallops | 1 pound | |
| Butter/Margarine | 2 Tablespoon | |
| Onion flakes | 1 Tablespoon, dried | |
| Flour | 2 Tablespoon | |
| Pepper white | 1 Dash | |
| Milk | 3/4 Cup (16 tbs) | |
| 1 jar (2 1/2 oz.) sliced mushrooms, drained | ||
| Shredded Swiss cheese | 1/3 Cup (16 tbs) | |
| Bread crumbs | 1/4 Cup (16 tbs), buttered | |
| Parsley | 10 Gram | |
Directions
Arrange scallops in 8-inch round dish.
Pour wine over scallops.
Cook, covered with plastic wrap, at MEDIUM 5 to 6 minutes, or until scallops are tender; stir once.
Drain liquid and reserve 1/4 cup; let scallops stand, covered.
Cook butter and onion in medium glass bowl at MEDIUM 3/4 to 1 minute.
Stir in flour and pepper.
Gradually add milk and reserved liquid, stirring until smooth.
Cook at MEDIUM 3 to 3 1/2 minutes, or until mixture is thickened; stir twice.
Stir in mushrooms and cheese; add scallops.
Spoon mixture into 4 individual glass ramekins or serving dishes, top with bread crumbs and parsley.
Arrange ramekins on glass oven tray.
Cook at MEDIUM 1 to 2 minutes, or until heated through.
Pour wine over scallops.
Cook, covered with plastic wrap, at MEDIUM 5 to 6 minutes, or until scallops are tender; stir once.
Drain liquid and reserve 1/4 cup; let scallops stand, covered.
Cook butter and onion in medium glass bowl at MEDIUM 3/4 to 1 minute.
Stir in flour and pepper.
Gradually add milk and reserved liquid, stirring until smooth.
Cook at MEDIUM 3 to 3 1/2 minutes, or until mixture is thickened; stir twice.
Stir in mushrooms and cheese; add scallops.
Spoon mixture into 4 individual glass ramekins or serving dishes, top with bread crumbs and parsley.
Arrange ramekins on glass oven tray.
Cook at MEDIUM 1 to 2 minutes, or until heated through.
Chef
