Coquilles St. Jacques

Ingredients

• 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

Directions

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.

Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage
burbage@pell.net
Coquilles St. Jacques