Coquilles St Jacques Mornay Recipe


MethodMain Ingredient


 Dry white wine1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Sea scallops1 Pound, washed (Fresh / Frozen)
 Finely chopped onions2 Tablespoon
 Small mushrooms1⁄4 Pound, sliced
 Butter/Margarine1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Heavy cream1⁄2 Cup (8 tbs)
 Lemon juice2 Teaspoon
 Grated swiss cheese1⁄3 Cup (5.33 tbs)
 Chopped parsley2 Tablespoon
 Soft bread crumbs1⁄2 Cup (8 tbs)
 Melted butter/Margarine1 Tablespoon
 Parsley1 Tablespoon
 Lemon wedges4

Nutrition Facts

Serving size: Complete recipe

Calories 1914 Calories from Fat 1047

% Daily Value*

Total Fat 119 g183.2%

Saturated Fat 72.3 g361.7%

Trans Fat 0 g

Cholesterol 505.6 mg

Sodium 2031.3 mg84.6%

Total Carbohydrates 71 g23.7%

Dietary Fiber 5.8 g23.4%

Sugars 7.8 g

Protein 101 g202.1%

Vitamin A 158.4% Vitamin C 174.3%

Calcium 68.4% Iron 44.5%

*Based on a 2000 Calorie diet


1. Bring wine to boiling in small saucepan; add the salt and scallops; cover. Simmer until just tender, 5 to 6 minutes. Drain, reserving liquid (1 cup).
2. Saute onion and mushrooms until soft in butter or margarine in medium-size saucepan, then remove from the heat; stir in the flour until smooth; gradually stir in reserved liquid. Cook, stirring constantly, till sauce thickens and bubbles 1 minute. Stir in cream and lemon juice. Bring to boiling; remove from heat. If sauce is too thick, add more cream or wine. Taste and add more salt or lemon juice if necessary.
3. Add scallops, cheese and parsley to sauce; spoon into 4 buttered scallop shells or 1-cup casseroles, dividing evenly.
4. Toss bread crumbs with melted butter or margarine; sprinkle crumbs around edges of the shells. Broil, 4 to 6 inches from heat, 4 minutes, or until crumbs are brown and sauce bubbles. Garnish with parsley and lemon wedges.