Classic Coquille St Jacques Recipe
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
Set Power Select at MEDIUM.
In round baking dish, pour wine over scallops; heat, covered, 5 to 6 minutes or until scallops are tender, stirring once.
Drain liquid and reserve 1/4 cup; let scallops stand, covered.
In medium glass bowl, heat butter and onion 3/4 to 1 minute; stir in flour and pepper.
Gradually add milk and reserved liquid, stirring until smooth.
Heat 3 to 3 1/2 minutes or until mixture is thickened, stirring 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, heat 1 to 2 minutes or until heated through.
In round baking dish, pour wine over scallops; heat, covered, 5 to 6 minutes or until scallops are tender, stirring once.
Drain liquid and reserve 1/4 cup; let scallops stand, covered.
In medium glass bowl, heat butter and onion 3/4 to 1 minute; stir in flour and pepper.
Gradually add milk and reserved liquid, stirring until smooth.
Heat 3 to 3 1/2 minutes or until mixture is thickened, stirring 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, heat 1 to 2 minutes or until heated through.
Chef
