Coquilles St Jacques Recipe
Ingredients
| Scallops | 1 pound | |
| Onion | 2 Tablespoon, minced | |
| Butter/Margarine | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Marjoram leaves | 1/8 Teaspoon | |
| Dash paprika | ||
| Dry white wine | 3/4 Cup (16 tbs) | |
| 1/4 pound mushrooms, washed, trimmed and coarsely chopped | ||
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Teaspoon | |
| Dry bread crumbs | 1/3 Cup (16 tbs) | |
Directions
If the large sea scallops are used, cut each into 3 or 4 pieces.
Wash scallops; remove any shell particles and drain.
In medium saucepan, cook and stir onion in 1 tablespoon butter until onion is tender.
Add scallops, lemon juice, salt, marjoram leaves, paprika and wine; simmer uncovered 10 minutes.
Add mushrooms; simmer 2 minutes longer.
Drain liquid from scallop mixture; set aside.
Melt 1/3 cup butter in medium saucepan over low heat.
Blend in flour.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in reserved liquid and the cream.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in parsley.
Reserving about 1/2 cup sauce in saucepan, pour remainder over scallop and mushroom mixture; heat through, stirring frequently.
Immediately spoon scallop mixture into 6 individual baking shells; spread each with about 1 tablespoon reserved sauce.
Melt 1 tablespoon butter in small skillet; add bread crumbs, stirring until brown.
Place shells on baking sheet.
Set oven control at broil and/or 550°; broil shells 5 inches from heat 5 to 8 minutes or until bubbly and brown.
Sprinkle crumbs over shells.
Wash scallops; remove any shell particles and drain.
In medium saucepan, cook and stir onion in 1 tablespoon butter until onion is tender.
Add scallops, lemon juice, salt, marjoram leaves, paprika and wine; simmer uncovered 10 minutes.
Add mushrooms; simmer 2 minutes longer.
Drain liquid from scallop mixture; set aside.
Melt 1/3 cup butter in medium saucepan over low heat.
Blend in flour.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in reserved liquid and the cream.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in parsley.
Reserving about 1/2 cup sauce in saucepan, pour remainder over scallop and mushroom mixture; heat through, stirring frequently.
Immediately spoon scallop mixture into 6 individual baking shells; spread each with about 1 tablespoon reserved sauce.
Melt 1 tablespoon butter in small skillet; add bread crumbs, stirring until brown.
Place shells on baking sheet.
Set oven control at broil and/or 550°; broil shells 5 inches from heat 5 to 8 minutes or until bubbly and brown.
Sprinkle crumbs over shells.
Chef
