Coquille St Jacques Recipe


Main Ingredient


 Butter/Margarine2 Tablespoon, divided
 Finely chopped celery1⁄3 Cup (5.33 tbs)
 Canned sliced mushrooms4 Ounce, drained (1 Can)
 Salt1⁄2 Teaspoon
 All purpose flour2 Tablespoon
 Grated lemon rind1 Tablespoon
 Raw scallops1 Pound (Fresh)
 Dry white wine1⁄2 Cup (8 tbs)
 Half and half1⁄2 Cup (8 tbs)
 Butter3 Tablespoon, melted
 Fine dry bread crumbs1⁄4 Cup (4 tbs)
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1514 Calories from Fat 773

% Daily Value*

Total Fat 88 g135.1%

Saturated Fat 53 g264.8%

Trans Fat 0 g

Cholesterol 382.2 mg127.4%

Sodium 2346.8 mg97.8%

Total Carbohydrates 59 g19.6%

Dietary Fiber 3.6 g14.4%

Sugars 3.9 g

Protein 97 g194.4%

Vitamin A 57% Vitamin C 58.8%

Calcium 66.2% Iron 23.4%

*Based on a 2000 Calorie diet


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.