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Coquilles St Jacques Recipe | |
French Seafood | |
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Ingredients:
1 qt. scallopsjuice of 1 lemon 1 medium onion, peeled and sliced 4 peppercorns 2 sprigs parsley 1 t. salt 1/2 bay leaf _________________________ 1/4 cup butter 1/2# mushrooms, cut into small pieces 3 ripe,peeled,seeded and diced tomatoes ___________________ 2 T. butter 2 T. flour. 1 cup hot scallop liquor 2 T. cream pinch of minced garlic _____________________ 1 cup bread crumbs 1/3 cup melted butter parmesan cheese
Directions:
Put rinsed scallops in pan with 1 cup of water lemon juice, onion, peppercorns, parsley, salt and the bay leaf. Bring to boil and simmer 6 minutes. Drain, reserving the liquid and cut the scallops into small pieces.Melt 1/4 cup butter in a skillet and saut the mushrooms cut into pieces the size of the scallops until golden. Remove the mushrooms. In the remaining butter saut the tomatoes for 5 - 7 minutes stiffing frequently. In another pan melt 2 T. butter and blend in 2 T. flour and about 1 cup of the hot scallop liquor. Cook sauce until smooth 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 and use 2 t. of this mixture on each shell. Sprinkle with parmesan cheese and bake 15 to 20 minutes in a 350< oven. This makes enough for 8 servings
I've had this recipe for about 40 years. It's wonderful! and I'm glad you asked for it because I haven't made it in ages - it's on the menu for this weekend.
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