Coquille St. Jacques

Name: Coquille St. Jacques
Ingredients: 1 lb. scallops; 2 Tbsp. minced onion; 1 Tbsp. butter or margarine; 1 Tbsp. lemon juice; 3/4 tsp. salt; dash of paprika; 3/4 c. dry white wine; 1/4 lb. mushrooms (1 1/2 c.), washed, trimmed and chopped; 1/3 c. butter or margarine; 1/4 c. all-purpose flour; 1 c. heavy cream; 2 tsp. parsley flakes; 1 Tbsp. butter or margarine; 1/3 c. bread crumbs

14 ingredients

20 steps

Ingredients

1 lb. scallops
2 Tbsp. minced onion
1 Tbsp. butter or margarine
1 Tbsp. lemon juice
3/4 tsp. salt
dash of paprika
3/4 c. dry white wine
1/4 lb. mushrooms (1 1/2 c.), washed, trimmed and chopped
1/3 c. butter or margarine
1/4 c. all-purpose flour
1 c. heavy cream
2 tsp. parsley flakes
1 Tbsp. butter or margarine
1/3 c. bread crumbs

Directions

1

If large scallops are used, cut into 3 or 4 pieces.
2

In a medium saucepan, cook and stir minced onions in 1 tablespoon butter until tender.
3

Add scallops, lemon juice, salt, paprika and wine. Simmer uncovered 10 minutes.
4

Add mushrooms; simmer 2 minutes. Drain liquid and set aside.
5

Melt 1/3 cup butter in medium pan over low heat.
6

Blend in flour.
7

Cook over low heat, stirring until smooth and bubbly.
8

Remove from heat.
9

Stir in reserved liquid and heavy cream.
10

Heat to boiling, stirring constantly.
11

Boil and stir 1 minute.
12

Add parsley.
13

Reserving 1/2 cup of sauce in saucepan, pour remainder over scallops, mushrooms mixture.
14

Heat through, stirring frequently.
15

Spoon mixture into 6 individual baking shells.
16

Spread each with 1 tablespoon reserve sauce.
17

Melt 1 tablespoon butter in small skillet and add crumbs, stirring until brown.
18

Place shells on baking sheet and oven broil 5-inches from heat, 5 to 8 minutes until brown.
19

Sprinkle crumbs over top.
20

Makes 6 to 8 servings.