Coquilles St. Jacques

Directions

1. 1
   Melt 1-1/2 Tbsp.
2. 2
   butter; mix with cracker crumbs, Parmesan and herbs.
3. 3
   Add 1/2 Tbsp.
4. 4
   of the remaining butter to medium skillet; cook on medium-high heat until melted.
5. 5
   Add half the scallops; cook 1 min.
6. 6
   on each side or until lightly browned on both sides.
7. 7
   Remove from skillet; cover to keep warm.
8. 8
   Repeat with 1/2 Tbsp.
9. 9
   of the remaining butter and remaining scallops.
10. 10
    Melt remaining butter in same skillet on medium-high heat Add onions; cook and stir 3 min.
11. 11
    Stir in mushrooms and garlic; cook 5 min.
12. 12
    or until mushrooms are tender, stirring frequently.
13. 13
    Add wine and any liquid released from the scallops; cook 3 min.
14. 14
    or until most of the liquid is absorbed.
15. 15
    Stir in cooking creme; cook and stir 1 min.
16. 16
    on medium-low heat.
17. 17
    Return scallops to skillet; cook 4 min., stirring occasionally.
18. 18
    Spoon into 4 (8-oz.)
19. 19
    ramekins or 9-inch pie plate; sprinkle with crumb mixture.
20. 20
    Heat broiler.
21. 21
    Broil scallop mixture, 6 inches from heat, 2 min.
22. 22
    or until golden brown.