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Simple Coquilles Saint Jacques Using White Vermouth Recipe
|Bay scallops||1 Pound|
|White vermouth||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Mushrooms||4 , thinly sliced|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||4 Tablespoon|
Calories 363 Calories from Fat 174
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 10.8 g54.1%
Trans Fat 0 g
Cholesterol 202.5 mg
Sodium 546.6 mg22.8%
Total Carbohydrates 8 g2.8%
Dietary Fiber 0.65 g2.6%
Sugars 0.8 g
Protein 35 g70.6%
Vitamin A 26.8% Vitamin C 17.7%
Calcium 33.5% Iron 26.7%
*Based on a 2000 Calorie diet
1.In a ceramic or small glass casserole, add water, vermouth, tarragon and parsely to the scallops.
2. Bring the casserole to a high fkame, and cook covered for 2 minuites.
3.Drain the scallops using s strain.Reserve
4. In another small bowl, heat 2 tablespoons of butter.
5. Add mushrooms to the butter in the bowl and cook for 2 minuites.
6. Add the flour, reserved liquid and egg yokes and whipping cream to the mushrooms and mix well.
7. Mix the above mushroom sauce to the scallops.
8. Place the scallops in the sauce into the scallop shells or ramekins. Keep aside or refrigerate.
9. When ready to serve, re-heat in a micro-wave oven for 2 minutes ( on re-heat setting)
10. Once heated, sprinkly cheese and tiny dollops of butter on the scallops.
11.Place under the preheated broiler of a conventional oven for 3 minutes, until the cheese is lightly browned.
12. Serve scallops cold or warm for dinner with a glass of wine white.