Scallop Coquilles Recipe
Ingredients
| Scallops | 1 Pound | |
| Mushrooms | 1 Pound | |
| Butter | 5 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| White wine | 1 Cup (16 tbs) | |
| Savory | 1⁄4 Teaspoon | |
| Bay leaf | 1 | |
| Salt and pepper | 1 Dash | |
| Flour | 3 Tablespoon | |
| Cream | 1 Cup (16 tbs) | |
| Bread crumbs | 1⁄2 Cup (8 tbs), toasted | |
| Paprika | 1 Dash |
Nutrition Facts
Serving size: Complete recipe
Calories 2323 Calories from Fat 680
% Daily Value*
Total Fat 75 g116%
Saturated Fat 47.6 g237.8%
Trans Fat 0 g
Cholesterol 327.3 mg109.1%
Sodium 1453.9 mg60.6%
Total Carbohydrates 262 g87.3%
Dietary Fiber 7.4 g29.4%
Sugars 93.5 g
Protein 106 g211.6%
Vitamin A 56.1% Vitamin C 63.7%
Calcium 73.1% Iron 45.3%
*Based on a 2000 Calorie diet
Directions
Wash mushrooms in cold water and drain.
Cut into thin slices and place on a glass plate.
Mix 2 tablespoons butter and lemon juice with sliced mushrooms.
Cook 1 minute, stir and cook again to evaporate moisture.
Put white wine, savory, bay leaf, salt and pepper in a dish and mix.
Place scallops in the mixture and cook 3 minutes.
Reserve a cup of liquid forlater use.
Place 3 tablespoons melted butter and flour in a fairly large dish and stir.
Add the reserved liquid, cream and cooked mushroom and stir.
Cook 5 minutes, 30 seconds, stirring every 30 seconds to make sauce.
Mix scallops in this sauce and cook 7 minutes, stirring every 2 minutes.
Put the scallops and sauce into scallop shells and sprinkle with toasted bread crumbs and paprika.
Chef
