Ingredients
- COURT BOUILLON
- 1 small onion, sliced 1
- 1 stalk celery, cut up 1
- 1 bay leaf 1
- 3 slices lemon 3
- 1/2 cup white wine 125 mL
- 1 cup water 250 mL
- 1 lb scallops quartered if large 450 g
- SAUCE
- 1/4 cup finely chopped onions 50 mL
- 1/2 cup mushrooms, sliced 125 mL
- 1/4 cup flour 50 mL
- dash of pepper
- 1 cup light cream 250 mL
- 1/2-1 cup optional gruyere cheese 125-250 mL
- 2 tbsp dry white wine 25 mL
- 1/2 cup reserved court bouillon 125 mL
- 1 tbsp chopped parsley 25 mL
- TOPPING
- 3/4 cup bread crumbs 175 mL
- 3/4 cup or less parmesan cheese 175 mL
- 2-3 tbsp melted butter 25-50 mL
Directions
Scallops in shells; an elegant, sit-down appetizer. Simple and can be prepared ahead; fill shells and refrigerate or freeze. Makes 6 appetizers
COURT BOUILLON
In medium saucepan, combine water, onion, celery, bay leaf and lemon, bring to boil, reduce heat, simmer uncovered for 10 minutes. Add 1/2 cup [125 mL] wine. Add washed and drained scallops, gently simmer covered for 6 minutes, or till tender. Drain, reserve liquid. Set scallops aside.
SAUCE
Melt butter in med. saucepan, sauti chopped onions and mushrooms stirring until tender, about 5 min. Remove from heat; stir in flour and pepper to blend well. Gradually stir in cream. Bring to boil, stirring.
Reduce heat, simmer stirring frequently, until thick, 4-5 min. Add cheese, stir till melted. Remove from heat. Stir in 2 tbsp [25 mL] white wine, 1/2 cup [125 mL]court bouillon and the parsley; add scallops, mix well. Divide into six scallop shells.
TOPPING
Toss bread crumbs and cheese with melted butter. Scatter over top.
Place scallop shells on cookie sheet. Broil 4 inches from heat until golden-brown and hot-2 to 3 minutes. If frozen thaw then bake in 400F [200C] oven for 15 to 20 minutes until browned.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Meryl
starmer@prodigy.net
COQUILLES ST. JACQUES