Creamy Cheesy Coquilles St. Jacques/ Scallops |
|
 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
|
I don't recall where I got this excellent recipe, but have been making it for special occasions for 25 years! Easy to put together, and very elegant served with rice pilaf and a green salad for company. I like to serve this in prepared scallop shells. Ingredients:
1 teaspoon lemon juice |
1 cup water |
1/2 teaspoon salt |
2 lbs scallops (sea or bay) |
4 tablespoons butter |
1/4 cup onion, chopped (or shallot) |
1/4 lb mushroom, sliced |
1/3 cup flour |
1 dash pepper |
1 cup light cream |
1/2 cup milk |
1 cup gruyere cheese, shredded |
1/2 cup white wine |
1 tablespoon lemon juice |
1 tablespoon parsley, minced |
1/2 cup seasoned dry bread crumb |
2 tablespoons butter, melted |
Directions:
1. Lightly grease or butter 8 large scallop shells or 8 small ramekins.
2. Combine 1 t. lemon juice, water and salt in a saucepan large enough to hold scallops. Bring to a boil.
3. Add scallops and simmer 6 minutes. Drain. Set aside.
4. Melt 4 T. butter in saute pan. Add onions and mushrooms. Saute until wilted and soft.
5. Whisk in flour and pepper. Cook 30 seconds.
6. Whisk in cream and milk. Bring to boil, whisking constantly, until thickened.
7. Add cheese, wine, 1 T. lemon juice and parsley. Whisk and cook until blended and cheese has melted. Add scallops.
8. Divide mixture into 8 shells or ramekins.
9. Combine bread crumbs and 2 T. melted butter. Sprinkle on scallop mixture.
10. Broil 4 from heat for 2-3 minutes, or until crumbs are brown and sizzling.
|
|