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Coquille St Jacques Recipe
|White wine||1⁄4 Cup (4 tbs)|
|Sea scallops||1 Pound|
|Dried onion flakes||1 Tablespoon|
|White pepper||1 Dash|
|Milk/Half and half||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Shredded swiss cheese||1 1⁄3 Ounce (1/3 Cup)|
|Buttered bread crumbs||1⁄4 Cup (4 tbs)|
|Parsley flakes||2 Teaspoon|
Serving size: Complete recipe
Calories 1144 Calories from Fat 397
% Daily Value*
Total Fat 45 g69.2%
Saturated Fat 25.8 g129%
Trans Fat 0 g
Cholesterol 265.9 mg
Sodium 1012.1 mg42.2%
Total Carbohydrates 72 g24.1%
Dietary Fiber 5.7 g22.7%
Sugars 16.8 g
Protein 101 g201.3%
Vitamin A 49.7% Vitamin C 61.9%
Calcium 80.3% Iron 72.6%
*Based on a 2000 Calorie diet
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.