Coquilles Saint Jacques Recipe
Ingredients
11/2 Ib scallops
11/2 cups Thick Cream Sauce
1/2 cup dry white wine
1 tablespoon chopped parsley
1/2 teaspoon nutmeg
1 white onion, grated
4 tablespoons grated cheese
Salt and pepper
8 sliced mushrooms
Butter
Crumbs
Parmesan cheese
Directions
Place scallops in a saucepan with 1 tablespoon of butter and cover and steam for 4 minutes.
Make a Thick Cream Sauce with the wine, parsley, nutmeg, onion and cheese added and keep hot in a double boiler.
Saute the mushrooms in a little butter.Add the scallops and mushrooms to the cream sauce.
Place in either a shallow baking dish or individual ramekins and top with a sprinkle of crumbs and Parmesan cheese.
Broil until golden brown and serve.
Make a Thick Cream Sauce with the wine, parsley, nutmeg, onion and cheese added and keep hot in a double boiler.
Saute the mushrooms in a little butter.Add the scallops and mushrooms to the cream sauce.
Place in either a shallow baking dish or individual ramekins and top with a sprinkle of crumbs and Parmesan cheese.
Broil until golden brown and serve.
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