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.


  • 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

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Submitted 6/13/05.
Source: my files
Submitted By: Jan
Coquilles St Jacques