• 2 tbsp butter
  • 3/4 Lb scallops, cut up
  • 1 tbsp lemon juice
  • 2 tbsp butter
  • 1/2 C sliced mushrooms
  • 1 green onion, chopped
  • 1/4 C white wine
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 1 C. half and half
  • 1/8 tsp paprika
  • 3 Tbsp dry breadcrumbs
  • 2 tsp Butter, melted
  • Grated parmesan or Gruyere cheese 1.4 Cups


Combine butter and scallops in frying pan. Saute for about 2 minutes. Stir in lemon juice. Divide amoung 6 coquille (scallop)shells.

Put second amount of butter in frying pan. Add mushrooms and onions. Saute till tender. Stir in wine. Boil until wine is half boiled away. transfer to a small bowl. Set aside.

Put third amount of butter in frying pan. Stir in flour, salt and pepper. Add half and half, stirring to thicken. Add paprika. Add mushroom mixture. Mix together. taste for salt. Spoon over scallops in shells.

Toss breadcrumbs with melted butter. Scatter over top. Sprinkle with cheese. Bake in 400F oven for 15-20 minutes until browned.

Nutritional/Serving Info.:
Makes 6 appetizer servings

Source: jean Pare "Company's Coming"

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Submitted 6/13/05.
Source: archives
Submitted By: Meryl
Coquille Saint Jacques