Yummy Coquilles Saint Jacques Recipe
Summary
Ingredients
| Scallops | 1 Pound, frozen (small bay are fine) | |
| Mushrooms | 1⁄2 Pound | |
| Celery | 2 Tablespoon, chopped | |
| Green pepper | 1 Tablespoon, chopped | |
| Butter | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| White wine | 1⁄2 Cup (8 tbs) | |
| Bay leaf | 1 | |
| Salt | 1⁄2 Teaspoon | |
| Pepper white | 1⁄8 Teaspoon | |
| Flour | 2 Tablespoon | |
| Light cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 206 Calories from Fat 97
% Daily Value*
Total Fat 11 g17%
Saturated Fat 6.5 g32.6%
Trans Fat 0 g
Cholesterol 57.9 mg19.3%
Sodium 297.7 mg12.4%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.72 g2.9%
Sugars 1.1 g
Protein 15 g29.9%
Vitamin A 8.2% Vitamin C 11%
Calcium 4.1% Iron 4.5%
*Based on a 2000 Calorie diet
Directions
In small casserole, cook mushrooms, celery, green pepper, butter and lemon juice for 4 minutes on HIGH.
Drain and reserve cooking liquid.
In 1 1/2 quart (1.5 L) casserole, combine scallops, wine and seasonings and cook, covered, on HIGH 2-3 minutes, stirring twice.
The scallops should be barely thawed; they will complete cooking in the final stage.
Drain and reserve cooking liquid.
In a 2 quart (2 L) casserole, melt 2 Tbsp. (30 mL) butter on HIGH 30 seconds.
Blend in flour, then 1/2 cup (125 mL) reserved liquid and cream.
Cook on HIGH 2 minutes, or until thickened, stirring frequently.
Add scallops and mushroom mixture, and cook on HIGH 5 minutes to heat through, stirring once each minute.
Add more of reserved liquid if sauce is too thick.
If you wish to serve from shells, you may want to make the cream sauce using 3 Tbsp. (45 mL) each of butter and flour.
Chef
