Coquilles St Jacques Recipe

  French Seafood

1 qt. scallops
juice 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

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.

Coquilles St Jacques

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