Coquilles St. Jacques Recipe

  French Seafood

1 lb. mushrooms, sliced
Juice of 1 lemon
5 tbsp. butter
1 lb. fresh or frozen sea scallops, thawed
1 c. dry white wine
1/4 tsp. ground thyme
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. flour
1 c. light cream
3/4 c. buttered soft bread crumbs

Sprinkle mushrooms with lemon juice. Cook mushrooms in 2 tbsp. of the butter until golden brown. Cut scallops into quarters. Place scallops, wine and seasonings in saucepan. Simmer, covered, for 5 min. Drain, reserving 1 c. broth. Make a white sauce with remaining 3 tbsp. butter, the flour, broth, and cream. Add scallops & mushrooms. Spoon into 6 buttered scallop shells. Top with buttered crumbs. Bake in preheated oven 400, for 10 minutes, or until browned. 6 servings.

Coquilles St. Jacques

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