Coquilles St. Jacques

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.

Ingredients

• 1 quart scallops
• 1/4 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.

Submitted 6/13/05.
Source: my files
Submitted By: Jan
kenenjan.santacruz.k12.ca.us
Coquilles St. Jacques