Coquille St. Jacques Recipe
Ingredients
| Scallops | 1 1/2 Pound | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Green onions | 2 Tablespoon, sliced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Cream | 1 Can (10oz), condensed | |
| 1/3 cup Chablis or other dry white wine | ||
| Parsley | 2 Tablespoon, chopped | |
| Bread crumbs | 1/4 Cup (16 tbs), buttered | |
Directions
In saucepan, cook scallops in water over low heat for 10 minutes; drain well.
Meanwhile, in saucepan, cook mushrooms and green onions in butter until tender.
Add soup, wine, and parsley.
Heat; stir now and then.
Add scallops; heat.
Spoon into 6 individual baking dishes.
Top with crumbs.
Place under broiler until lightly browned.
Meanwhile, in saucepan, cook mushrooms and green onions in butter until tender.
Add soup, wine, and parsley.
Heat; stir now and then.
Add scallops; heat.
Spoon into 6 individual baking dishes.
Top with crumbs.
Place under broiler until lightly browned.
Chef
