- 21. SCALLOPS COQUILLE ST. JACQUES
- Cover scallops with water and simmer 5 minutes. Drain. Saute mushrooms and onion in butter until tender. Add soup (undiluted), wine and parsley. Heat ...
Ingredients: 9 (mushrooms .. parsley .. scallops .. soup ...)
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- 22. COQUILLE ST. JACQUES
- In a large skillet combine liquid, spices and scallops. Bring to boil and simmer until scallops are opaque. Remove with slotted spoon to a dish and ...
Ingredients: 13 (cheese .. cream .. crumbs .. flour .. juice .. lg. ...)
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- 23. COQUILLES ST. JACQUES
- Cook scallops in white wine for 5 minutes. Drain and save liquid. Melt butter in skillet. Add flour and stir constantly until nearly dry. Add liquid ...
Ingredients: 9 (cheese .. cream .. flour .. lemon ...)
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- 24. SCALLOPS WITH MUSHROOMS (GRATIN DE COQUILLES ST. JACQUES)
- Preheat oven to 450 degrees. Melt 1/4 of the butter in a small skillet and add the mushrooms. Cook, stirring often, until mushrooms are wilted and ...
Ingredients: 8 (crumbs .. garlic .. mushrooms .. parsley .. scallops ...)
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- 25. COQUILLE ST. JACQUES
- Poach scallops in enough water to cover, with lemon juice and salt. Cover and simmer for 8 minutes or until tender. Drain. Melt butter and saute ...
Ingredients: 13 (cream .. crumbs .. flour .. juice .. milk .. salt ...)
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- 26. COQUILLES ST. JACQUES
- Wash scallops, cut large ones into small pieces. In saucepan saute onion in butter until tender. Add scallops, lemon juice, salt, marjoram, paprika ...
Ingredients: 15 (cream .. crumbs .. flour .. juice .. leaves .. onion ...)
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- 27. SKILLET COQUILLES ST. JACQUES
- Rinse scallops to remove any bits of shell or sand. Drain and add to skillet with wine. Simmer 3 to 4 minutes depending on size. Remove scallops and ...
Ingredients: 10 (cream .. flour .. scallops ...)
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- 28. COQUILLES CHAMPIGNOUS ST. JACQUES
- Poach scallops in combined wine, thyme and tarragon for 2 minutes. Drain and reserve 1/2 cup of the liquid. Saute mushrooms in butter. Mix in flour, ...
Ingredients: 14 (cheese .. cream .. crumbs .. flour .. mushrooms ...)
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- 29. COQUILLES ST. JACQUES
- Defrost scallops, if frozen; cut in fourths. Slice or chop mushrooms; cook in 2 tablespoons of the butter and lemon juice until golden brown, ...
Ingredients: 13 (cheese .. cream .. crumbs .. flour .. leaf .. lemon ...)
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- 30. COQUILLES ST. JACQUES A LA PROVENCAL
- Wash and pat dry scallops. If using sea scallops, cut crosswise 1/4 inch thick. Stir fry onion, shallots, and garlic in 2 tablespoons butter in a ...
Ingredients: 13 (cheese .. flour .. leaves .. oil .. salt .. scallops ...)
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