Scallops St. Jacques

Name: Scallops St. Jacques
Ingredients: 1 cup dry white wine (Fish Eye pinot grigio); 1 small onion, sliced thin; 1 tablespoon minced parsley; 1 teaspoon salt; 1 lb sea scallops, cut in quarters; 1 (3 ounce) canbroiled sliced mushrooms; 14 cup butter; 2 teaspoons lemon juice; water, as needed; 4 tablespoons flour; 1 cup light cream; 1 crushed garlic clove (optional); 13 cup grated gruyere cheese; 18 teaspoon cracked pepper; 12 lb fresh cooked shrimp; 12 lb fresh alaskan king crabmeat; 1 cup buttered soft breadcrumbs

17 ingredients

16 steps

Ingredients

1 cup dry white wine (Fish Eye pinot grigio)
1 small onion, sliced thin
1 tablespoon minced parsley
1 teaspoon salt
1 lb sea scallops, cut in quarters
1 (3 ounce) canbroiled sliced mushrooms
14 cup butter
2 teaspoons lemon juice
water, as needed
4 tablespoons flour
1 cup light cream
1 crushed garlic clove (optional)
13 cup grated gruyere cheese
18 teaspoon cracked pepper
12 lb fresh cooked shrimp
12 lb fresh alaskan king crabmeat
1 cup buttered soft breadcrumbs

Directions

1

Combine wine, onion, parsley and salt in a saucepan.
2

Bring to a boil; add scallops and simmer 2 minutes.
3

Add canned mushrooms with their broth, 2 TBS of the butter and lemon juice.
4

Simmer until the butter is melted.
5

Drain the scallops and mushrooms, saving the liquid!
6

Measure liquid and add enough water to make 2 cups.
7

Melt remaining butter, blend in flour, add scallop liquid and light cream.
8

Cook over low heat, stirring until thickened and smooth.
9

Add garlic, if desired.
10

Add gruyere cheese and pepper.
11

Stir until the cheese melts.
12

Stir in scallop-mushroom muxtire, shrimp and crabmeat.
13

Heat on medium/ medium-low heat until it's at a serving temperature.
14

Turn into a shallow, buttered ovenproof 2-quart casserole (12 x 7 x 2 inches).
15

Sprinkle with buttered bread crumbs and brown under the broiler.
16

NOTE: you can substitute a 5-1/2 oz can of shrimp, drained AND a 7 oz can of crabmeat, drained for the fresh seafood -- .