Coquille St Jacques Recipe
Ingredients
| Butter margarine | 2 Tablespoon, divided | |
| Celery | 1/3 Cup (16 tbs), finley chopped | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| 1 tablespoon grated lemon rind | ||
| Scallops | 1 pound | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Butter | 3 Tablespoon, melted | |
| 1/4 cup fine dry bread crumbs | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Place 2 tablespoons butter, celery, and mushrooms in a 2-quart casserole.
Microwave at HIGH 2 to 3 minutes.
Stir well at 1 minute intervals.
Stir in salt, flour, and lemon rind.
Add scallops and wine.
Microwave at HIGH 5 to 6 minutes or until thickened.
Stir after 2 or 3 minutes.
Carefully stir in half-and-half.
Microwave at HIGH 3 to 4 minutes.
Stir well after 2 minutes.
Microwave 3 tablespoons butter at HIGH 1 minute in a 2-cup glass measure.
Combine melted butter, crumbs, and cheese.
Set aside.
Divide scallop mixture among 4 individual ramekins or 4 clean scallop shells.
Top with crumb mixture.
Cover with waxed paper.
Microwave at MEDIUM-HIGH 6 to 9 minutes.
Rearrange or rotate after 3 or 4 minutes.
Let stand, covered, 3 to 5 minutes before serving.
Microwave at HIGH 2 to 3 minutes.
Stir well at 1 minute intervals.
Stir in salt, flour, and lemon rind.
Add scallops and wine.
Microwave at HIGH 5 to 6 minutes or until thickened.
Stir after 2 or 3 minutes.
Carefully stir in half-and-half.
Microwave at HIGH 3 to 4 minutes.
Stir well after 2 minutes.
Microwave 3 tablespoons butter at HIGH 1 minute in a 2-cup glass measure.
Combine melted butter, crumbs, and cheese.
Set aside.
Divide scallop mixture among 4 individual ramekins or 4 clean scallop shells.
Top with crumb mixture.
Cover with waxed paper.
Microwave at MEDIUM-HIGH 6 to 9 minutes.
Rearrange or rotate after 3 or 4 minutes.
Let stand, covered, 3 to 5 minutes before serving.
Chef
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