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Coquilles St. Jacques Recipe | |
Brunch | |
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Ingredients:
1 quart scallops1/4 cup butter 1/2# mushrooms 3 ripe tomatoes,peeled, seeded and diced 2 T. butter 2 T. flour 1 cup scallop liquor 2 T. cream 1 cup bread crumbs 1/3 cup melted butter parmesan cheese
Directions:
First cook the scallops in 1 cup water, juice of 1 lemon, 1 med. onion peeled and sliced, 4 peppercorns, 2 sprigs parsley, 1 t. salt and 1/2 bay leaf. Bring to boil and simmer for 6 nmin. Brain, reserving the liquid and cut scallops into small pieces.Bake 15 to 20 minutes at 375< Melt 1/4 cup butter in a skillet and saut the mushrooms (that have been cut into pieces the size of the scallops) until golden. Remove the mushrooms and in the remaining butter saut the tomatoes for 5 minutes or so, stirring frequently. In another pan melt the 2 T. butter, blend in the flour and about 1 cup of the hot scallop liquor. Cook sauce until smoother and thickened. Add the cream and stir well. Mix the sauce with scallops, mushrooms and tomatoes. Add a pinch of minced garlic. Fill scallop shells with mixture. Toss the bread crumbs with the melted butter. Use about 2 t. on each. Sprinkle with freshly grated Parmesan cheese. Serves 8
Glad you asked for this, I haven't thought of it in years. I got the recipe when I lived in France in the 1950s. It's delicious.
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