Coquilles St Jacques Recipe
Ingredients
| Mushrooms | 1 pound, sliced | |
| Lemon juice | 1 | |
| Butter | 5 Tablespoon | |
| Sea scallops | 1 pound, frozen | |
| Dry white wine | 1 Cup (16 tbs) | |
| Ground thyme | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| All purpose flour | 3 Tablespoon | |
| Light cream | 1 Cup (16 tbs) | |
| Soft bread crumbs | 3/4 Cup (16 tbs), buttered |
Directions
Sprinkle mushrooms with lemon juice.
Cook mushrooms in 2 tablespoons of the butter until golden brown.
Cut scallops into quarters.
Place scallops, wine, and seasonings in saucepan.
Simmer, covered, for 5 minutes.
Drain, reserving 1 cup broth.
Make a white sauce with remaining 3 tablespoons butter, the flour, broth, and cream.
Add scallops and mushrooms.
Spoon into 6 buttered scallop shells.
Top with buttered crumbs.
Bake in preheated hot oven (400°F.) for 10 minutes, or until browned.
Cook mushrooms in 2 tablespoons of the butter until golden brown.
Cut scallops into quarters.
Place scallops, wine, and seasonings in saucepan.
Simmer, covered, for 5 minutes.
Drain, reserving 1 cup broth.
Make a white sauce with remaining 3 tablespoons butter, the flour, broth, and cream.
Add scallops and mushrooms.
Spoon into 6 buttered scallop shells.
Top with buttered crumbs.
Bake in preheated hot oven (400°F.) for 10 minutes, or until browned.
Chef
