Coquille St. Jacques
11 ingredients
7 steps
Ingredients
- 1/3 c. minced onion
- 1 Tbsp. margarine
- 1 lb. bay scallops
- salt and white pepper
- flour to coat scallops
- 2 Tbsp. margarine
- 2 Tbsp. olive oil
- 1/4 tsp. basil
- 1/2 c. dry Vermouth
- 3 Tbsp. water
- grated Parmesan cheese
Directions
-
1Saute onion and 1 tablespoon margarine until soft.
-
2Coat scallops with flour seasoned with salt and white pepper.
-
3In a large skillet, saute the scallops in 2 tablespoons olive oil and 2 tablespoons margarine for 2 minutes.
-
4Add basil, Vermouth, water and sauteed onions.
-
5Simmer for 5 minutes, covered.
-
6Pour into deep pie plate; sprinkle with Parmesan cheese and broil for 2 to 3 minutes, until brown.
-
7Serve over white rice.
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